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Bread Recipes 2 >  Cherry Granola Bread


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Makes 1 loaf, about 16 slices.

• 1-1/4 cups water
• 2-1/2 teaspoons active dry yeast
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 1-1/2 teaspoons salt
• 2 cups bread flour, divided
• 1-1/4 cups whole wheat flour, divided
• 3 tablespoons nonfat dry milk powder
• 2/3 cup granola
• 1/2 cup dried tart cherries

Heat water until warm (105° TO 115°). Dissolve yeast in warm water in a large mixing bowl.
Add oil, honey and salt; mix well.
Add 1 cup of the bread flour, 3/4 cup of the whole wheat flour and dry milk powder to warm liquid mixture
Beat on low speed with an electric mixer until moistened; beat 3 minutes at medium speed.
Stir in granola, cherries, remaining 1 cup bread flour and remaining 1/2 cup whole wheat flour; mix until dough pulls cleanly away from sides of bowl.

On lightly floured surface, knead dough until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth towel. Let rise in a warm place (80° to 85°) about 1 hour, or until double in size.

Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.

Bake in a preheated 350° oven 35 to 45 minutes, or until golden and loaf sounds hollow when lightly tapped.

Remove from pan immediately. Cool on wire rack. Serve warm or at room temperature.

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