Granola Breakfast Bread, page 544, October 14, 2017

I was visiting my parents’ house for my mom’s birthday and decided to bake this quick bread for them using Mom’s bread machine.  Her machine has a quick-bread setting, where mine does not.  I do want to clarify that this is a quick-bread (no yeast), so you want to use a “Quick Bread” setting and not an “Express” setting.  (Express settings on a bread machine are for a faster yeast bread.

The ingredients were added to the bread machine pan in the following order:

3/4 cup milk

1/4 cup plain yogurt (I used plain Greek yogurt)

1/2 cup vegetable or nut oil (I used hazelnut oil)

2 large eggs

Grated zest of 1 lemon (I used 1 teaspoon dried lemon zest)

1 teaspoon vanilla extract

3/4 cup sugar

1 cup whole wheat pastry flour (see note after next ingredient)

1 cup unbleached all-purpose flour (I used 2 cups of unbleached all-purpose flour and left out the whole wheat pastry flour altogether)

3/4 cup granola (I used Partner’s brand Apples and Cinnamon Granola)

1/2 cup chopped dried pineapple of golden raisins (I used the golden raisins)

1 Tablespoon baking powder

1/2 teaspoon ground cinnamon or apple pie spice (I used cinnamon)

1/2 teaspoon salt

 

After the ingredients were in the pan, I set the machine on the quick bread cycle and pressed “start”.  Mom’s machine does not allow for a crust setting on this cycle, but the cookbook recommends using the dark setting, if you have the option.  After 5 minutes of the mixing cycle, I used a rubber spatula to scrape down the sides of the pan to ensure complete combination of the ingredients. The batter was thick and lumpy.

At the end of the baking cycle, the bread was not completely baked through, which is not unusual for quick breads done in the machine.  Using the “bake only” cycle, I  allowed the bread another 35 minutes to finish.  At the end of the extended bake time, a skewer inserted in the center of the loaf came out clean.

I immediately removed the pan from the machine and allowed the bread to stand in the pan for 10 minutes.  I then turned the bread from the pan, onto a wire rack, to finish cooling completely.  The cookbook says that an optional step at this point is to brush the top with some melted butter.  I skipped this step.  The bread, once fully cooled, was wrapped in plastic wrap.  This loaf can be stored at room temperature or in the refrigerator.

IMG_8704[1816]

Dad tried a slice of this bread with just a little butter and enjoyed it.  It was moist and the smell was lovely.

Mom tried a slice toasted, she says it was “Delish” and that she would  like to have me make it again.

Advertisements

Cinnamon-Apple-Pecan Bread, page 446, July 27, 2015

Onward and upward.  One more loaf before I head out in the morning, then I will bake a couple when I get to my mom’s.  This one is touted by the author as “the ultimate breakfast bread.”  From the ingredients, it sure sounds like that will be an apt description.

Ingredients for this loaf go into my bread machine in the following order:  1 1/8 cups buttermilk, 2 tablespoons walnut oil, 1 1/4 teaspoons salt, 3 cups bread flour, 3 tablespoons light brown sugar, 1 tablespoon cinnamon (yeah, a whole tablespoon,) 1 tablespoon gluten and 2 teaspoons SAF yeast.  I have set the machine for a medium crust and the basic bread cycle.

While that gets going, I chop up 1/2 cup dried apples and 1/3 cup pecans.  They will be added when the machine signals between Kneads 1 and 2.

As I check the dough after the first mix, it seems really dry. I will add more buttermilk, a little at a time, until the consistency looks right.  I am concerned that the first knead won’t be enough to blend the buttermilk in completely.  Please don’t let me end my night with another brick.

It was looking really ugly, so before adding the apples and pecans, I tossed the dough and started over.  This time, I added 1 more tablespoon of buttermilk during the mixing phase and it already looks better.

IMG_4373

This loaf didn’t rise terribly high, but that is what I am expecting from the sweeter loaves anymore.  Still it looks significantly better than the Greek Currant Bread I did earlier today.  It smells really lovely, too.  The scent of apples and cinnamon is always a delight.

My cousin-in-law(?), Brian, comments on a lot of my bread recipes, so I sent him half a loaf of this.  Here’s what he had to say:

” Thank you Paula for the wonderful bread! Love it! Ate half but going to toast the rest cuz I am all about that toast. Much thanks.”