For a richer flavor, substitute melted butter for the shortening. If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable. Ensure the boiling water cools sufficiently before adding the yeast mixture, as high heat can kill the yeast. The cereal bread is best stored in a bread box or airtight container at room temperature for up to 3 days.
Cereal Bread
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 45 mins
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SERVING24 People
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VIEWS16
Transform your breakfast staple into a deliciously wholesome loaf with this Cereal Bread. This recipe repurposes frosted wheat cereal into a soft, subtly sweet bread perfect for toast, sandwiches, or simply enjoying with a pat of butter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol16 mg
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Fiber1 g
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Protein5 g
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Saturated Fat1 g
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Sodium106 mg
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Sugar7 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine the frosted wheat cereal, brown sugar, shortening, and salt. Pour boiling water over the mixture and let it cool to room temperature (approximately 20-30 minutes).
02
StepIn a small bowl, dissolve the active dry yeast in warm water. Let stand until creamy and foamy, about 10 minutes.
03
StepStir the yeast mixture into the cooled cereal mixture. Add 2 cups of bread flour and the eggs. Mix well to combine. Gradually add the remaining 4 cups of bread flour, 1/2 cup at a time, beating well after each addition until the dough comes together.
04
StepTurn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
05
StepPlace the dough in a large, lightly oiled bowl, turning to coat all sides. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1-1.5 hours.
06
StepLightly grease two 9x5-inch loaf pans; set aside.
07
StepPunch down the risen dough and turn it out onto a lightly floured surface. Divide the dough in half and form each half into a loaf shape. Place the loaves into the prepared pans.
08
StepCover the pans with a damp cloth and let the dough rise again until doubled in volume, about 30-45 minutes.
09
StepPreheat the oven to 350 degrees F (175 degrees C).
10
StepBake in the preheated oven until the loaves are golden brown and sound hollow when tapped on the bottom, about 30-35 minutes.
11
StepRemove the loaves from the pans and let them cool completely on a wire rack before slicing and serving.
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Wendy Baumbach
Jul 2, 2025Derrick V: Really good recipe. I have recommended this to all my friends!
Ofelia Swift
Jul 1, 2025Michael B: My kids love this bread! It's a great way to use up leftover cereal.
Idell Dibbert
Jun 25, 2025Chelsea N: This is so easy to follow! This is good for new bakers.
Alphonso Veum
Jun 24, 2025Brian S: So yummy, thank you. Will bake again!
Dock Hauck
Jun 23, 2025David K: I substituted honey for brown sugar, and it was amazing!
Walker Stoltenberg
May 28, 2025Ashley M: What a creative bread recipe! Never thought of using cereal.
Desiree Greenfelder
May 24, 2025Emily L: The recipe was easy to follow, and the bread came out perfectly. Thank you!
Providenci Graham
May 21, 2025Jessica P: I've made this bread several times, and it's always a hit. A definite keeper!
Layne Bernhard
May 19, 2025Sarah J: I was skeptical, but this bread is surprisingly delicious! The cereal adds a unique sweetness.
Joy Nitzsche
May 14, 2025Kevin R: First time baker here. This recipe helped me get a good handle on the bread making process. Would recommend!