Leftover Cereal Bread

I like Cheerios, Puffed Wheat, and Raisin Bran. My husband prefers Honey Bunches of Oats and Frosted Mini-Wheats. Our daughter likes Cinnamon Toast Crunch. We have lots of boxes of dry cereal in our pantry and at times there are lots of almost-empty boxes. Each has just a handful of flakes or crispy bits--not enough for a bowl.

So, what to do with the leftovers? My frugal German heritage won't let me throw them away. So I devised "Leftover Cereal Bread."

(Photo Credit: Image by Aline Ponce from Pixabay)

Leftover Cereal Bread

Ingredients

• 2 cups boiling water
• 1 1/2 cups dry cereal (any kind)
• 1 cup oatmeal (not instant)
• 1/3 cup oil
• 1/4 cup molasses
• *1/4 light corn syrup
• 2 tsp. salt
• 2 envelopes active dry yeast
• 2 large eggs, beaten
• about 3 1/2 cups all-purpose flour

Instructions

1. Mix the water, cereal, oatmeal, oil, molasses and corn syrup in a large bowl. Cool to lukewarm. Stir in the yeast until dissolved; let stand 5 minutes. Beat in the eggs, then 3 cups flour or enough to make a stiff dough.
2. Cover and let rest 30 minutes. Turn out on lightly-floured surface; knead 8 to 10 minutes or until smooth and elastic. Divide dough in half. Place each half in a greased 9x5x3-inch loaf pan. Cover and let in a warm, draft-free place until doubled in size (1-2 hours).
3. Bake in preheated 350 degree F oven 1 hour. Remove from pan; cool on racks.

     *if using mostly sweetened dry cereal, substitute 1/4 cup water