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 owners 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 Posted on NVN #128132 by Utaylor on 05/06/94, MM format Recipe By : The Ultimate Bread Machine Cookbook From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip