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Granola Bread, 1.5 lb.
Shredded carrot adds a little color and flavor to this wheat bread. Good for sandwiches or with hearty soups. Nut or raisins may also be added for extra flavor.
6 fl ounces (¾ cup) water, 80°F
½ cup plain, non-fat yogurt
2 tablespoons butter or margarine
2⅓ cups bread flour
½ cup whole wheat flour
½ cup granola cereal
2 tablespoons brown sugar, packed
2 tablespoons dry milk
1½ teaspoons salt
2 teaspoons active dry yeast
1½ teaspoons bread machine yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.
A dense bread, packed with fiber since all whole wheat flour is used. Longer rise time at wheat settings provide great results. If bread collapses during baking period, add 1 or 1½ tablespoons vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.