2 c CAPACITY/12 SERVINGS—–
1 1/2 ts Active dry yeast
1 3/4 c Bread flour
1/4 c Whole-wheat flour
1/3 c Granola — cereal
1 ts Salt
2 tb Nonfat dry milk
2 ts Nonfat dry milk
2 ts Unsalted butter — or
Margarine
3/4 c Water
2 tb Water
3 tb Honey
1 ts Lemon juice
3 c CAPACITY/16 SERVINGS—–
2 1/4 c Active dry yeast
2 2/3 c Bread flour
1/3 c Whole-wheat flour
1/2 c Granola — cereal
1 1/2 ts Salt
4 tb Nonfat dry milk
1 tb Unsalted butter — or
Margarine
1 1/4 c Water
1/4 c Honey
1 ts Lemon juice
SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright
1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. Granola
cereal adds an interesting crunch to this bread. For best results, use
either homemade granola or a store-bought brand that is low in fat and
sugar. Since there are so many different types of granola, the amount of
water required in the recipe may vary. Check the dough during the first
kneading cycle to make sure it is not too dry. All ingredients must be at
room temperature, unless otherwise noted. Add ingredients in the order
specified in your bread machine owner’s manual. Set bread machine on the
basic/standard bread making setting. If possible, select light baking
cycle. If not, use the medium or normal setting. Do NOT use the
programmable timer when making this bread since the recipe contains
ingredients that can absorb the water prior to the start of the bread
making process. HINT: If cough appears too dry after kneading for the first
couple of minutes, add additional water, no more than 1 tablespoon at a
time, just until dough appears elastic. Do NOT add too much water.
NUTRITION INFORMATION per 1/2 inch slice: 105 calories, 3.09 g protein,
19.1 g carbohydrates, 1.26 g dietary fiber, 1.79 g fat, 1.89 mg
cholesterol, 184 mg sodium, 69.8 mg potassium. Calories from protein: 12%:
from carbohydrates: 73%; from fats: 15%.
Yield: 1 loaf
Yields
1 Servings