Granola Bread

Note: I forgot  to go off on my tangent about store bought granola... then I remembered I already did, and it came with a handy dandy printable recipe... Granola recipe   

I’m on a bread baking roll…

I already have a roll from cookies, a roll from pies… and a roll from butter…

My roll are getting lopsided so I need to even them out..

I am talking about fat rolls to all the skinny people… never mind you haven’t heard of those yet…

I love the idea of being able to pull out dough from the fridge, shaping it and having fresh baked bread for dinner… company is coming… husband had a bad day… the wind is blowing in from the east… every excuse to have warm bread…

I have a little list of breads I want to make..

Potato garlic bread

Cheddar bread

Pita bread

Bagels ( need to find the perfect recipe)

Oatmeal pumpkin bread

 Granola bread

I am on a mission to make our food fulfilling.. to be nutritious… and lasting..

And to make the peanut butter and jelly sandwiches more inviting.

Granola bread seems to be the ticket for that.

Warm water

Yeast

Sugar ( I ran out of honey making the granola)

Oil

Flour

Salt

Granola

Mix well and let sit for several hours until doubled

This dough is pretty stiff.. and doesn’t spread out like my moses bread sometimes does… so I smear a little oil on the counter and there rests my shaped loaf

Once an one hour or one and half (depending on if the dough was refrigerated or not) is up place dough on

 Preheated pizza stone..

Bake till done.. Usually 30 minutes.. depending on your oven..

If you have a meat thermometer shove it in the side and when the temp reaches 195 your bread is done… there is a whole science to that,  the yeast finally dies off at that temp yadda yadda yadda but I won’t go into that.

 Print Recipe

Granola bread

This recipe can be easily doubled or halved…

2 cups warm water

1½ Tablespoons yeast

½ cup honey (or ¼ cup of sugar)

1 tablespoon oil

1 tablespoon salt

4 cups white flour, or 2 ½ cups of white & 1 ½ cups of whole wheat

2 cups of granola

Mix water, yeast, honey, and oil in 5 quart mixing bowl.

Mix in the flour, granola and salt without kneading, using a spoon.

Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), about 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold.. Refrigerate in a lidded (not airtight) container and use over the next 5 days.

On baking day, grease your counter or pizza peel dust your dough with flour and divide dough in half.. Shape dough into a ball and allow to rest and rise for 1½ hours (or just one hour if you’re using fresh unrefrigerated dough).

Preheat oven with pizza stone on middle shelf to 400 degrees.  Slid dough onto pizza stone and bake for about 30 to 40 minutes or until richly brown and firm.

Try not to eat the whole loaf in one sitting. 

Pizza Crusts

I was going to give you a little history on pizza….

Then I decided just sharing my pizza crust recipe is enough….

Do your own research….

We start with the MosesBread dough… that we have shoved in the fridge last week and never got around to using over the weekend…

One recipe of dough will make three good sized pizza crusts…

Lightly dust your hands, shirt and counter so your dough doesn’t stick

Shape

Roll out,

Stretch

Pull

Till you get the shape and size you need for your pan…

In a lightly greased pan, drizzle  olive oil over dough…

Then sprinkle herbs of your choice lightly over the oil

Bake at 400 for about 15 minutes… you want the crust to be slightly golden brown…  if not still pasty white…

Like me…

Bourbon Chicken

Too many times I have been dragged to the mall… waddling behind the skinny girls as they window shop at clothes that I am sure my big toe would not have enough room to breath in… when they were finally exhausted, and admitting that they are hungry … that’s when I get excited…

Not that mall food is the slightest bit good… and in my arrogant opinion… it is down right slop... and the only thing worth eating, is the bourbon chicken…

Guaranteed to be full of MSG and sodium, you are presented with a wimpy Styrofoam plate full of chicken…. And then with just a spork, you have to control yourself from tipping the plate up and inhaling the whole pile at once…

Makes it almost worth it to be dragged to the mall….

But now, I can skip all of the people, over priced sales, and the reminder of how out of touch with fashion I am…

And no matter how much I find sporks entertaining….  There is no way you can eat lady like with them…

Now for that sauce…

Pineapple juice

Brown sugar

Ketchup

Water

Soy sauce

Cornstarch

Garlic minced

Give it a good stir

Dice your chicken

Sauté 

I added carrots to mine… sauté till caramelized

Toss together and add the sauce

On medium heat, cook till sauce has thickened and reduced somewhat..

Serve over rice.

 Print Recipes

 

Bourbon Chicken

Into a medium sized mixing bowl combine

3 teaspoon garlic

1/2 Cup pineapple juice

1/3 Cup brown sugar

2 Tablespoons ketchup

2 Teaspoons of powdered chicken or vegetable  stock

1/2 Cup water

1/2 Cup soy sauce

1 Tablespoon cornstarch

Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.

Cut your chicken into small 1-2 inch pieces

Heat up a large skillet over medium high heat. Add 2 T Olive Oil into it.

Add your chicken pieces to the pan and let them cook for about 5 minutes, stirring occasionally.

The chicken will start to get a bit juicy and bubbly. Put the lid on the pan,

slightly tilted and drain the juices out into the sink.

Return the pan to the stove top and continue cooking over medium high heat.

When your chicken has a nice brown sear on some of the pieces…

pour the sauce into the pan. Stir it around to cover all the chicken pieces.

Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape.

Let this baby simmer away for about 7 minutes, stirring a couple of times during the cooking period.

If the sauce gets a bit too thick, simply add a tablespoon or two of Chicken broth to thin it.

Serve over white or brown rice.