Try this Granola Breakfast Bread recipe, or contribute your own.
Suggest a better descriptionPut the 1/2 cup warm water in a mixing bowl; sprinkle the yeast over, stir, and let stand to dissolve for 5 minutes. Add the 2 cups warm water, nonfat dry milk, and butter, and stir to blend. Beat in the salt, cornmeal, and whole wheat bread flour and mix until smooth. Add 2 cups all-purpose flour and beat until well mixed. Beat in as much more flour as is needed to make a manageable dough. Add the granola. Turn the dough onto a floured board ( or use a dough hook on the electric mixer ) and knead for a minute. Let the dough rest 10 minutes. Resume kneading until the dough is elastic, about 5 more minutes. Put the dough into a greased bowl and turn to coat all sides. Cover and let rise to double its bulk. Punch the dough down and divide in half. Put the dough into two greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Let rise to the tops of the pans. Bake in a preheated 350F oven for 45 minutes, or until lightly browned and done. Cool on racks. Recipe by: Marion Cunningham Posted to Bread-bakers Digest by Reggie Dwork
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Serving Size: 1 Serving (1077g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4453 | ||
Calories from Fat: 1082 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.2g | 160 % | |
Saturated Fat 31g | 155 % | |
Monounsaturated Fat 42.1g | ||
Polyunsanturated Fat 38g | ||
Cholesterol 73mg | 22 % | |
Sodium 600.9mg | 21 % | |
Potassium 4096.9mg | 108 % | |
Total Carbohydrate 687.6g | 202 % | |
Dietary Fiber 54.3g | 217 % | |
Sugars, other 633.3g | ||
Protein 147.1g | 210 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4453
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