4 : sl Crustless bread
6 : oz Pk frozen snow crab meat
1 : c Grated sharp Cheddar cheese
Salt : Salt and pepper
4 : Eggs
3 : c Milk
1/2 : ts Salt
ds : ds Cayenne
2 : pk Cream cheese; 8 ozs each
2 : tb Lemon Juice
2 : tb Mayonnaise
1 : sm Grated onion; * see note
1 : lb Fresh crabmeat
1 : Whole jar cocktail sauce;
0: In a large bowl, add wheat bran cereal to milk and soak 15-30 minutes
1: Proof yeast in warm water
2: Add yeast mixture, honey, olive oil, salt, and cracked wheat to milk mixture and mix well
3: Add the whole wheat flour, one cup at a time, mixing well after each addition
4: Then add bread flour 1/2 c at a time, mixing well after each addition
5: When dough gets very stiff, turn out onto a well-floured surface and knead in enough remaining flour to make a good soft dough
6: Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled
7: Punch down, divide in half, and form each half into a loaf and place in a 8
8: 5x4
9: 5 inch or 9x5 inch bread pan and cover
10: Let rise until doubled in bulk
11: Bake in a preheated 375 degree oven for 30 minutes, remove from pans and continue to bake for another 10-15 minutes until bread sounds hollow on bottom
12: May need to cover tops with aluminum foil during final 10-15 minutes of baking if top is browning too much
13: Let cool on racks before slicing
14: Recipe from Harold Cannon, appeared in 30 Nov 1994 issue of The Birmingham News
15: From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini