Best Honey Granola Bread Recipes

HEARTY HONEY GRANOLA BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, yeast and salt. In a saucepan, heat the milk, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Stir in the granola, rye flour, cornmeal, oats and almonds., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface. Divide in half; cover and let rest for 10 minutes. Shape each portion into a ball. Place on a greased baking sheet; flatten into 5-in. circles. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 20 minutes; cover with oil. Bake 10 minutes longer or until bread sounds hollow when tapped. Remove to a wire racks.

HONEY GRANOLA BREAD

Steps:

• In a large bowl, combine 3 cups all-purpose flour, granola, yeast and salt; blend well. In a medium saucepan, combine water, yogurt, honey and oil; heat to 120° to 130°. Add to flour mixture along with eggs; mix on low speed. Stir in whole wheat flour and 1 cup all-purpose flour to form a soft dough. Turn onto a floured surface; knead about 8-10 minutes, adding enough remaining all-purpose flour until dough is smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in a greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes. Remove from pans to cool on wore racks.

HONEY, GRANOLA, & YOGURT BREAD

Steps:

• This is a Bread Machine Recipe: Put ingredients into Bread Pan in the order appropriate for your machine.
• Bake on whole wheat cycle (if available), light setting.

HONEY GRANOLA BREAD

Steps:

• In large bowl, combine 3 cups all-purpose flour, granola cereal, salt and yeast blend well. In medium saucepan, heat water, yogurt, honey and oil until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour and an additional 1 cup all-purpose flour to form a stiff dough.On floured surface, knead in remaining 1 to 1 1/2 cups all-purpose flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.Generously grease two 9 x 5- or 8 x 4-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half shape into loaves. Place in greased pans. Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans cool on wire racks. If desired, brush loaves with melted margarine. HIGH ALTITUDE - Above 3,500 feet: Bake at 350°F. for 40 to 50 minutes.Nutrition Per Serving (1 slice): Calories 150 Protein 4g Carbohydrate 27g Fat 3g Sodium 135mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.