Thursday, June 7, 2012

Honey Granola Bread

Wow. This is YUMMY. It makes two big, beautiful boules. Perfect for toast or to give as gifts! If you need smaller loaves, just divide the dough into more portions. It looks long and involved, but it's really not much different than most sandwich loaves.

~Recipe adapted from Better Homes and Gardens, 11th edition; I'm giving food processor directions, but you'll need a heavy-duty one. Otherwise, make as you would normal bread with your mixer (order is roughly the same, but you'll end up stirring in/kneading in the last bit of flour)

  • 3 to 3.5 cups all-purpose flour
  • 2 pkg. active dry yeast (or about 5 t. yeast)
  • 1 3/4 c. milk
  • 1/2 c. honey
  • 1/3 c. butter
  • 1 t. salt
  • 2 eggs
  • 3 c. whole wheat flour
  • 1 c. granola
  • 1/2 c. cornmeal
  • 1/2 c. oats
  1. Combine 2 cups all-purpose flour and yeast in food processor. Process briefly to combine.
  2. Heat milk, honey, butter, and salt until butter starts to melt. Remove from heat, cool slightly and stir until butter melts (this is an informal process; don't sweat the timing and don't rush it).
  3. Add milk mixture and eggs to flour/yeast mixture. Process 30 seconds. Stop and scrape down sides. Process 1-2 minutes.
  4. Add remaining ingredients except final cup of white flour. Process until dough comes together, adding remaining flour if needed. Dough will be sturdy but sticky.
  5. Place dough in large bowl and cover with oiled saran wrap. Let rise until double (an hour or so).
  6. Punch dough down on a large floured surface and divide into two pieces (or more). Let rest 10 minutes.
  7. Shape dough into balls, pulling dough around to the bottom and tucking in. Place on baking sheets (grease them if they're not stone ware and/or you're not using parchment paper). Flatten balls slightly until 5 or 6 inches in diameter. You might fit both on a baking sheet if it's large. Cover each ball with oiled saran wrap and let rise until double (45 minutes or so).
  8. Bake in a 375-degree oven for 35 minutes or until hollow-sounding when tapped. You may need to cover bread the last 10 minutes with foil to prevent browning.
  9. Allow to cool slightly on pan and then remove to a rack to cool completely.

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