Buttermilk Granola Bread

 

3

to 3 1/4 cups Gold Medal® all-purpose flour

1 1/2

teaspoons salt

1

package regular active or fast-acting dry yeast

1/2

cup water

1/2

cup buttermilk

2

tablespoons honey

2

tablespoons butter or margarine

2/3

cup Cascadian Farm® organic oats & honey granola or cinnamon raisin granola

• 1 In large bowl, mix 1 cup of the flour, the salt and yeast. In 1-quart saucepan, heat water, buttermilk, honey and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in granola. Stir in enough remaining flour until dough is easy to handle. On lightly floured surface, gently roll dough to coat with flour. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel; let rise in warm place (80°F to 85°F) about 1 hour or until doubled in size. (If using fast-acting yeast, do not let rise; cover and let rest 10 minutes.)
• 2 Grease large cookie sheet with shortening. Shape dough into round loaf, about 5 inches in diameter and 3 inches high. Place on cookie sheet. Cover; let rise in warm place 45 to 60 minutes or until about 7 1/2 inches in diameter. Heat oven to 400°F. With sharp knife, make 2 long cuts in top of dough in shape of large + sign. Brush top of dough with water. Bake 20 to 25 minutes or until golden brown and loaf sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool before slicing.