Apple-cinnamon granola bread

granola, sugar, undissolved yeast, salt, and ground cinnamon. Heat

water,

milk, applesauce, and butter until very warm (120 to 130 F). Gradually

add

to dry ingredients. Beat 2 minutes at medium speed of electric mixer,

scraping bowl occasionally. Stir in enough remaining flour to make a

soft

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

8

to 10 minutes. Cover- let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up

tightly as for jelly roll. Pinch seam and ends to seal. Place, seam

side

down, in greased 9 x 5-inch loaf pan. Cover- let rise in warm,

draft-free

place until doubled in size, about 45 minutes.

Bake at 375 F for 30 minutes or until done. Remove from pan- cool on

wire

rack.

Nutrition Information Per Serving: Serving size 1 slice - 1/12 of

recipe,

Serving weight: 3 ounces

Calories 210- Total fat 3 g- Saturated fat 1.5 g- Cholesterol 5 mg;

Sodium

230 mg- Carbohydrates 40 g- Dietary fiber 3 g (1 g / oz) - Sugars 6 g;

Protein 6 g

Bread Maker

https://www.bakingshop.com/gourmet/p-breadmaker.htm

Bread From A Bag Loaf

see the picture at

https://www.pastrywiz.com/dailyrecipes/recipes/673.htm

Yield: 1 loaf, 12 servings

2 1/2 to 3 cups all-purpose flour

1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann 's RapidRise Yeast

3 tablespoons sugar

3 tablespoons nonfat dry milk powder

1 teaspoon salt

1 cup water

3 tablespoons vegetable oil

Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a

1-gallon, heavy duty freezer bag with zipper-lock. Squeeze upper part

of

bag to force out air. Shake and work bag with fingers to blend

ingredients.

Heat water and vegetable oil until very warm (120 to 130 F) - add to

flour

mixture. Reseal bag- mix thoroughly by working bag with fingers.

Gradually

add enough remaining flour to make a stiff batter that pulls away from

the

bag. Remove dough from bag- knead on lightly floured surface until

smooth

and elastic, about 8 to 10 minutes. Cover- let rest 10 minutes.

Roll dough to 12 x 7-inch rectangle. Beginning from short end, roll up

tightly as for jelly roll. Pinch seam and ends to seal. Place in

greased 8

1/2 x 4 січня / 2-inch loaf pan. Cover- let rise in warm, draft-free place

until

doubled in size, about 1 hour.

Bake at 375 F for 30 to 35 minutes or until done. Remove from pan- cool

on

wire rack.