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Honey-Granola Bread

southern.chef's picture
Ingredients
  All-purpose flour 6 1⁄2 Cup (104 tbs), divided
  Dry yeast 1⁄2 Ounce
  Salt 1 Tablespoon
  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)
  Eggs 2
  Granola cereals 2 Cup (32 tbs), crushed
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Gourmet
Servings: 
2

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