Friday, January 30, 2009

Granola Bread (AmyB)

2 pkg. active dry yeast
1-1/4 C. warm water, divided use
1/3 C. honey, divided use
1 C. warm milk
2 t. salt
2 T. vegetable oil
2 C. whole wheat flour
4 to 4-1/4 C. unbleached flour
1 C. granola cereal

Sprinkle yeast over 1/2 C. of the water in large bowl of electric mixer. Add 1 t. of the honey. Let stand until soft, about 5 minutes. Stir in remaining 3/4 C. water, the milk, remaining honey, salt and vegetable oil. Add whole wheat flour and 2-1/2 C. of the unbleached flour. Mix to blend, then beat at medium speed until smooth and elastic, about 5 minutes. Stir in granola, then add about 1 C. of the unbleached flour to make a soft dough. Turn dough onto a floured board or pastry cloth. Knead until springy and small bubbles form just under surface, 10-12 minutes, adding enough of the remaining flour to prevent dough from sticking. (I used the dough hook on my electric mixer for this step.) Turn dough into a greased bowl. Cover with plastic wrap and a towel; let rise in warm place until doubled in bulk, about 1 hour. Punch dough down and divide into 2 equal portions. Shape into loaves. Place loaves in greased 4-1/2-by-8-1/2 inch pans. Cover and let rise until almost doubled in bulk, 40-45 minutes. Heat oven to 350 degrees. Bake until loaves are well browned and sound hollow when tapped, 40 to 45 minutes. Remove loaves from pans and cool on wire racks.
(This bread makes GREAT toast!)

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