Granola Breakfast Bread Recipe #373461
From "The breakfast book"
by Ashley Lopez
1¼ hours | 30 min prep
SERVES 8 -10 , 2 medium loaves
- 1/2 cup warm water
- 2 (1/4 ounce) packages dry yeast
- 2 cups warm water
- 1/2 cup dry milk
- 2 tablespoons butter
- 1 1/2 teaspoons salt
- 1 cup cornmeal
- 2 cups whole wheat bread flour
- 3 cups all-purpose flour, approx
- 2 cups granola cereal
- Put 1/2 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, dry milk, and butter, and stir to blend.
- Beat in the salt, cornmea, and whole wheat 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 dough hook on electric mixer and knead for a minute. Let the dough rest for 10 minutes. Resume kneading until the dough is elastic, about 5 more minutes.
- Put the dough in 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 in two greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Let rise to the tops of the pans.
- Bake in a preheated 350 oven for 45 minutes, and until lightly browned and done.
- Cool on racks.
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5 stars