 Apple-Cinnamon Granola Bread
Makes 1 loaf (8 or 12 slices)
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Image © Publications International, Ltd.
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Apple-Cinnamon Granola Bread
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When it comes to breakfast breads, this fine-textured whole wheat loaf made with granola and applesauce is hard to beat. For a special wake-up treat, spread it with fruit-flavored soft-style cream cheese.
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Ingredients
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1-POUND LOAF
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2/3
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cup water
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1/3
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cup unsweetened applesauce
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1
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tablespoon butter or margarine
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1/2
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teaspoon salt
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1-1/2
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cups whole wheat flour
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3/4
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cup bread flour
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1/2
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cup granola
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1/4
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cup nonfat dry milk powder
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1
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tablespoon packed brown sugar
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1/2
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teaspoon SPICE ISLANDS® Ground Cinnamon
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1-1/4
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teaspoons FLEISCHMANN'S® Bread Machine Yeast
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1-1/2-POUND LOAF
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1
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cup water
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1/2
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cup unsweetened applesauce
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1
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tablespoon butter or margarine
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3/4
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teaspoon salt
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2-1/4
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cups whole wheat flour
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1-1/4
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cups bread flour
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3/4
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cup granola
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1/3
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cup nonfat dry milk powder
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4
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teaspoons packed brown sugar
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3/4
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teaspoon SPICE ISLANDS® Ground Cinnamon
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1-1/2
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teaspoons FLEISCHMANN'S® Bread Machine Yeast
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Add ingredients to bread machine pan in the order suggested by manufacturer, adding applesauce with water, and granola with flours. (If dough is too dry or stiff, or too soft or slack, adjust dough consistency--see Adjusting Dough Consistency tip below.) Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; light or medium/normal crust color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to either size recipe--see Adding Gluten tip below.) Timed-bake feature can be used.
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Note
For large-capacity machines with glass domes, make only 1-pound loaf size to ensure complete baking.
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Checking Dough Consistency
Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
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Adding Gluten
Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine lacks this cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure. (If your supermarket doesn't carry gluten, check with a health food store.) Use 1 tablespoon gluten for both the 1-pound recipe and the 1-1/2-pound recipe.
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© ACH Food Companies, Inc.
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Nutrients per Serving
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(1/12 of 1-1/2-pound recipe)
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Calories
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188
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Total Fat
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3 g
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Saturated Fat
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1 g
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Cholesterol
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3 mg
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Carbohydrate
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35 g
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Fiber
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4 g
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Protein
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7 g
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Sodium
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171 mg
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Printed
from fbnr.com
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