Saturday, August 5, 2017

Leftover Cereal Bread

My parents were young adults during the Great Depression of 1929-30. For them the words "Use it up, wear it out, make it do" was more than a catchy phrase or thoughtless mantra. It was a way of life that they carried with them each and every day until the end of their lives in the latter part of the 20th century.
In my growing up years, we were frugal long before living green was "in".
We re-used aluminum foil. We saved the heals of loaves of bread to make our own bread crumbs. We didn't purchase oil for frying--mom had a little pot sitting on the back of the stove into which she poured the grease that remained from frying bacon. (By the way, I still hold onto two of those three habits--I'll let you guess which one I have abandoned).
And in keeping with that family tradition, I am loath to toss out perfectly "good" dry cereal if (1) it is stale, (2) there are only 2 tablespoons left, or (3) ....we're tired of it!
I am going to assume that you have the same cereal issues at your house. Here is one remedy.


Equipment you will need

  • large mixing bowl
  • two 9-inch x 5-inch loaf pans


Cook Time

Prep time: 2 hours 50 min
Cook time: 1 hour
Ready in: 3 hours 50 min
Yields: 2 loaves


Ingredients

  • 2 cup boiling water
  • 1 1/2 cups dry cereal, any kind*
  • 1 cup oatmeal, (not instant)
  • 1/3 cup cooking oil, (I use extra virgin olive oil for its health benefits)
  • 1/4 cup molasses
  • 1/4 cup light corn syrup, (NOTE: if using sweetened cereal, substitute 1/4 cup water for the 1/4 cup corn syrup)
  • 2 tsp. salt
  • 2 envelopes active dry yeast
  • 2 large eggs, beaten
  • 3 1/2 cups all-purpose flour
Directions
  1. Mix the water, cereal, oatmeal, oil, molasses and corn syrup in a large bowl. Cool to lukewarm.
  2. Stir in the yeast until dissolved; let stand 5 minutes. Beat in the eggs, then 3 cups flour or enough to make a stiff dough.
  3. Cover and let rest 30 minutes.
  4. Turn out on lightly-floured surface; knead 8 to 10 minutes or until smooth and elastic. Divide dough in half. Place each half in a greased 9x5x3-inch loaf pan.
  5. Cover and let in a warm, draft-free place until doubled in size (1-2 hours).
  6. Bake in preheated 350 degree F oven 1 hour. Remove from pan; cool on racks.

*Want a sweet loaf?


  • use pre-sweetened cereal
  • You can also add nuts, dried chopped fruits (raisins, dried cranberries, apricots, etc.)

*Want a savory loaf for dinner?
  • use whole grain and/or unsweetened cereal
  • add savory herbs (chives, chopped rosemary, thyme, oregano)

3 comments:

  1. Wonderful.
    Are there oat yeasts?

    ReplyDelete
  2. Eric, that's an interesting comment. Yeast is not wheat-based. It's actually a living one-celled fungi, so even if you are gluten sensitive it should not pose any problem for you. Note that this recipe include wheat flour. I have not tried it with gluten-free flour but if you do, please let me know how it turns out. Thanks for stopping by.

    ReplyDelete
  3. Now that's a cool idea. We don't eat cereals, but it's still a cool idea. :)

    ReplyDelete