Recipe - Granola Breakfast Bread

One half cup Water; warmed
2 pack Dry yeast
2 cup Water; warmed
One half cup Nonfat dry milk
2 tablespoon Butter
1 One half teaspoon Salt
1 cup Cornmeal
2 cup Whole wheat bread flour
3 cup Allpurpose flour;
approximately
2 cup Granola

Put the One half 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 allpurpose 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 One half x 4 One half x 3inch 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 Breadbakers Digest by Reggie Dwork reggie@reggie.com on Mar
20, 1998