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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From The breakfast book Ingredients:
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 |
Directions:
1. Put 1/2 cup warm water in a mixing bowl; sprinkle the yeast over, stir, and let stand to dissolve for 5 minutes.
2. Add the 2 cups warm water, dry milk, and butter, and stir to blend.
3. Beat in the salt, cornmea, and whole wheat flour and mix until smooth.
4. Add 2 cups all purpose flour and beat until well mixed.
5. Beat in as much more flour as is needed to make a manageable dough.
6. Add the granola.
7. 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.
8. Put the dough in a greased bowl and turn to coat all sides.
9. Cover and let rise to double its bulk.
10. Punch the dough down and divide in half.
11. 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.
12. Bake in a preheated 350 oven for 45 minutes, and until lightly browned and done.
13. Cool on racks.
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