1. In medium bowl, mix together flour, milk powder and salt. Set aside.

2. In large electric mixer bowl, combine yeast, sugar and warm water. Stir in cereal. Let stand for 5 minutes or until cereal softens. Add egg, the 75 ml (1/3 cup) margarine and about half of the flour mixture. Beat on medium speed for about 2 minutes. Using dough hooks on mixer, mix in remaining flour mixture to form stiff, sticky dough. Cover lightly. Let rise in warm place until double in size, for about 1 hour.

3. Stir down dough, spoon into 23 x 13 cm (9 x 5-inch) loaf pan coated with non-stick cooking spray. Cover and let rise until double in size, about 1 hour.

4. Bake at 190°C (375°F) for about 45 minutes or until loaf sounds hollow when lightly tapped. Remove from pan; let cool completely on wire rack. If desired, brush top of loaf with melted butter while still hot.

Variation:

Cinnamon Raisin Bread - Add 2 ml (1/2 tsp) ground cinnamon to flour mixture Add 250 ml (1 cup) raisins when stirring dough down. Before baking, brush top of loaf with the melted margarine and sprinkle top with mixture of 30 ml (2 tbsp) granulated sugar and 2 ml (1/2 tsp) ground cinnamon.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.