|All-purpose flour||6 1⁄2 Cup (104 tbs), divided|
|Dry yeast||1⁄2 Ounce|
|Water||1 1⁄4 Cup (20 tbs)|
|Milk||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs) (Hot)|
|Shortening||1⁄4 Cup (4 tbs)|
|Granola cereals||2 Cup (32 tbs), crushed|
Combine 3 cups flour, yeast, and salt in a large mixing bowl.
Combine water, milk, honey, and shortening in a saucepan, and heat until very warm (120°F to 130°F).
Add to flour mixture.
Add eggs to flour mixture, beat with an electric mixer at low speed until well blended.
Continue beating 3 minutes at medium speed.
Gradually stir in cereal and enough remaining flour to make a stiff dough.
Turn dough out onto a floured surface, and knead until smooth and elastic (5 to 10 minutes).
Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, turn out onto a lightly floured surface, and knead 4 or 5 times.
Divide dough in half, shape each half into a loaf.
Place in two well-greased 9 x 5 x 3-inch loafpans.
Cover and let rise in a warm place (85°F), free from drafts, 40 minutes or until doubled in bulk.
Bake at 375°F for 25 to 30 minutes or until bread sounds hollow when tapped.