Bran Bread

Bran Bread Submitted by Mrs. W.R. Vaughn, Ferndale, WA.

"This recipe dates from 1941 when world-war II was in full swing.
Makes 2 small loaves


    1-1/2 cups FOUNDATION SPONGE
        1  tsp salt
        1  Tbsp melted shortening
        2  Tbsp sugar
           White flour
      1/2  cup chopped raisins
      1/2  cup chopped figs
      1/2  cup broken walnuts
        2  cups bran

Combine ingredients in order given, using sufficient white flour to form a dough just stiff enough to knead. Knead on lightly floured board until smooth and elastic. The dough should be softer than one in which bran is not used. This dough will rise slowly. When it doubles in bulk, form into loaves and place in well-oiled pans.

Cover and let rise until double in bulk.

Bake in hot oven (425°F) about 45 minutes.