1,001 Low-Fat: Granola Bread

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* Exported from MasterCook *

 

Granola Bread

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 665

Serving Size : 32 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages active dry yeast

3/4 cup warm water -- (110-115 degrees)

2 tablespoons light brown sugar

1 1/4 cups buttermilk

3 cups all-purpose flour

3/4 cup whole wheat flour -- divided

up to 1 1/2 cups

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons margarine -- softened, up to 3

1 1/2 cups low-fat granola

Buttermilk for glaze

 

2 loaves (16 servings each)

 

A wonderful breakfast bread - serve with plenty of Spiced Rhubarb Jam (see

separate recipe). For convenience this bread is mixed with an electric

mixer and has only 1 rise.

 

1. Mix yeast, warm water, and brown sugar in large mixer bowl; let stand 5

minutes. Add buttermilk, all-purpose flour, 3/4 cup whole wheat flour,

baking powder, salt and margarine mixing on low speed until smooth. Mix in

granola and enough remaining 3/4 cup whole wheat flour to make smooth dough

(dough will be slightly sticky.)

 

2. Knead dough on floured surface until smooth and elastic, about 5

minutes. Divide dough into 2 equal pieces. Roll each piece into a

rectangle 18 x 10 inches. Roll up, beginning at short ends; press each end

to seal. Place loaves, seam sides down, in greased 9 x 5-inch loaf

pans. Let rise, covered, in warm place until double in size, about 1 hour.

 

3. Brush tops of loaves with buttermilk. Bake at 375 degrees until loaves

are golden and sound hollow when tapped, 40 to 45 minutes. Remove from

pans and cool on wire racks.

 

Per Serving: Calories: 87, % Calories from fat: 13, Fat (gm): 1.3,

Saturated fat (gm): 0.2, Cholesterol (mg): 0.4 Sodium (mg): 111, Protein

(gm): 2.6, Carbohydrate (gm): 16.7. Exchanges: Milk: 0.0, Vegetable: 0.0,

Fruit: 0.0, Bread: '.0, Meat 0.0, Fat: 0.5.

 

 

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