Granola breakfast bread

1 Servings

Ingredients

Quantity Ingredient
½ cup Water; warmed
2 packs Dry yeast
2 cups Water; warmed
½ cup Nonfat dry milk
2 tablespoons Butter
1½ teaspoon Salt
1 cup Cornmeal
2 cups Whole wheat bread flour
3 cups All-purpose flour; approximately
2 cups Granola

Directions

Put the ½ cup warm water in a mixing bowl; sprinkle the yeast over, stir, and let stand to dissolve for 5 minutes. Add the 2 cups warm water, nonfat dry milk, and butter, and stir to blend. Beat in the salt, cornmeal, and whole wheat bread flour and mix until smooth. Add 2 cups all-purpose flour and beat until well mixed. Beat in as much more flour as is needed to make a manageable dough. Add the granola.

Turn the dough onto a floured board ( or use a dough hook on the electric mixer ) and knead for a minute. Let the dough rest 10 minutes. Resume kneading until the dough is elastic, about 5 more minutes. Put the dough into a greased bowl and turn to coat all sides. Cover and let rise to double its bulk. Punch the dough down and divide in half. Put the dough into two greased 8½ x 4 ½ x 3-inch loaf pans. Let rise to the tops of the pans. Bake in a preheated 350F oven for 45 minutes, or until lightly browned and done. Cool on racks.

Recipe by: Marion Cunningham

Posted to Bread-bakers Digest by Reggie Dwork <reggie@...> on Mar 20, 1998

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