2 c. Heartland Natural cereal, plain, coconut or raisin
1 c. hot water
1 tall (12 oz.) can evaporated milk
2 tbsp. butter, softened
4 to 5 c. all-purpose flour, divided usage
1/4 c. firmly packed brown sugar
1 tsp. salt
2 (1/4 oz.) pkg. active dry yeast

Combine cereal, hot water, milk and butter. Let stand 10 minutes. Stir together 2 cups flour, brown sugar, salt and yeast. Add cereal mixture. Beat with electric mixer on medium 2 minutes. Gradually add more flour until a stiff dough forms. Knead on floured board until smooth and elastic. Place in greased bowl. Cover. Let rise in warm, draft-free place about 1 hour or until doubled in size. Punch down. Divide dough in half. Form 2 loaves. (To make rolls, see below.) Place in 2 greased 8x4 inch loaf pans. Cover and let rise about 1 hour or doubled in size.

Preheat oven to 350 degrees. Bake 35 minutes or until loaves sound hollow when tapped. Remove to cooling racks.

ROLLS:

Shape dough into 24 balls. Place on greased cookie sheets. Cover. Let rise until doubled in size. Bake at 350 degrees for 15 minutes. Makes 2 dozen.