I'm still out for one more day. Today the conference I've helped plan over the last several months officially ends and we'll get to (hopefully) enjoy our afternoon & evening in Seattle before flying home tomorrow! The post below is actually one I wrote several weeks ago and never got around to publishing. Unfortunately I never took a picture for it, but click the link at the bottom if you want to see what it looks like!
Remember that apricot bran bread I made recently? Well, we pulled the second loaf out in the freezer and finished it off in record time. It thawed easily and tasted just as fresh as the first loaf. I couldn't help but make another two loaves for the freezer...they're great for Ryan to snack on at work and a small slice is so filling!
I changed the recipe slightly this time, using less sugar and more whole wheat flour, but still followed the same method.
-2 cups bran flakes
-2 cups milk (used 2% this time, it's all we had)
-1 cup loosely packed brown sugar
-2 tablespoons honey
-1 package Tropical Fruit mix (found at Walgreens)
-1 1/2 cups whole wheat flour
-1/2 cup all-purpose flour
1. Combine the bran flakes, milk, brown sugar, honey, and tropical fruit mix in a large mixing bowl. Cover with saran wrap and refrigerate overnight.
2. The next day, add the flour and mix well.
3. Pour into 2 greased loaf pans.
4. Bake for 60 minutes at 350 degrees.
**No picture this time, I made this early in the morning again and we were running late for work. However, it looked the same as it did last time (short and fat :))