INGREDIENTS

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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