Breakfast Bread - Orgran

Method

• Preheat oven to 170°C (350°F).
• 1. Prepare a 25cm x 20cm (10" x 8") bread tin by spraying with cooking spray. Line base of tin with baking paper.
• 2. Warm the bread mix in the microwave for 30 seconds. Place bread mix and rice cereal into the bowl of a heavy-duty mixer.
• 3. Break eggs into the bowl of an electric food blender. Add yoghurt and margarine. Blend until ingredients are combined. Pour liquid into dry ingredients.
• 4. Mix well to combine ingredients.
• 5. Spread dough into prepared tin.
• 6. Allow to rise until soft and spongy. Do not prove for too long or cooked loaf will be too open in texture.
• 7. Place into a moderately-hot oven and cook for 20 minutes. Reduce heat to 160°C (325°F) and cook for a further 30 minutes or until cooked in the centre when tested.
• 8. When cooked, leave in tin for 10 minutes before turning out onto a fine wire rack to cool.