Review of last recipe (photo above) - Didn't have fresh dill and substituted dried, and was trying to get a shot of the salmon, so the angle is a bit strange.  I also didn't mention that this recipe was from Family Circle Magazine (mainly because I'm a food snob), and I should have said this because it was easy to make and absolutely delicious!

TODAY'S RECIPE - BRAN BREAD (even better, no-knead bran bread)

Yield:  1 loaf

3 cups flour
1/2 cup instant nonfat dry milk
1 1/2 tsp salt
2 pkgs active dry yeast
1/4 cup sugar
1/2 cups warm water (110-115 degrees)
2 cups Kellogg's All Bran or Bran Buds cereal
1 egg
1/3 cup margarine or butter, softened

Stir together flour, dry milk and salt.  Combine yeast, sugar, warm water and cereal in large bowl of electric mixer.  Let stand for 2 minutes.  Add egg, margarine and 1 cup of the flour mixture.  Beat at medium speed for 2 minutes.  Gradually mix in remaining flour mixture by hand to form a stiff, sticky dough.  Cover and let rise in a warm place until it doubles in volume.  Spoon into greased 9" x 5" x 3" loaf pan. 

Bake at 375 degrees about 40 minutes or until browned.  Remove from pan and brush with melted butter.