Granola Yogurt Bread
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115°)|
|Warm water||1 Cup (16 tbs)|
|Plain yogurt||8 Ounce (1 Carton)|
|All purpose flour||5 1⁄2 Cup (88 tbs) (Gold Medal)|
|Granola||2 Cup (32 tbs) (Any Flavor)|
|Margarine/Butter||1 Tablespoon, softened|
Dissolve yeast in 1/2 cup warm water.
Stir in sugar.
Let stand until bubbly and double in volume, about 10 minutes.
Mix 1 cup warm water, the yogurt and salt in large mixer bowl.
Stir in yeast mixture.
Beat in 3 cups of the flour on medium speed, scraping bowl occasionally, 2 minutes.
Mix in granola and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
(Dough is ready if indentation remains when touched.) Punch down dough; divide into halves.
Shape each half into oval; place on lightly greased cookie sheet.
Brush with margarine.
Let rise until double, about 40 minutes.
Heat oven to 375°.
Bake until loaves are golden brown and sound hollow when tapped, 30 to 35 minutes.
Remove from cookie sheet.
Brush with margarine; cool on wire rack.