Put 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|
|Calories from Fat: 1082 (24%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 4453
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