| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Bread baker, Breakfast, Hand made | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Water; warmed |
| 2 | pk | Dry yeast |
| 2 | c | Water; warmed |
| 1/2 | c | Nonfat dry milk |
| 2 | tb | Butter |
| 1 1/2 | ts | Salt |
| 1 | c | Cornmeal |
| 2 | c | Whole wheat bread flour |
| 3 | c | All-purpose flour; approximately |
| 2 | c | Granola |
INSTRUCTIONS
Put the 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, 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 8 1/2 x 4 1/2 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@reggie.com> on Mar 20, 1998
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