3 c. milk
3 tbsp. oil
2 c. All Bran cereal
1 c. sugar
3 tsp. salt
2 pkg. active dry yeast
1/2 c. warm water
1 c. golden raisins
1 c. chopped pecans
Flour (about 5 to 6 c.)

In a medium saucepan, combine oil and milk, let come to a boil, and pour over cereal, sugar and salt. Allow to cool until lukewarm.

In a measuring cup, dissolve yeast in 1/2 cup warm water; add raisins.

In a large bowl, combine cooled mixture from saucepan with yeast. Stir in only enough flour to make a thick dough. Dough will be somewhat sticky.

Cover bowl with plastic wrap and let rise until doubled in size. Then, punch dough down to deflate and turn out onto a lightly floured work surface. Knead in raisins and pecans and enough flour so that dough can be handled.

Form and stretch dough out into a log shape the size of a bread loaf pan. Slam onto cabinet several times then place in greased loaf pans.

Allow to rise in a warm place until doubled in bulk.

Bake in 350°F oven for 1 hour.

Submitted by: Belle