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
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..
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.
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.
Posts
