Buttermilk Granola Bread Food

BUTTERMILK GRANOLA BREAD

Steps:

• 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 to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
• Grease large cookie sheet with shortening or cooking spray. 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. Make 2 long cuts in top of dough to resemble one large "+" sign with sharp knife. Brush or spray top of dough with water. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

HOMEMADE BUTTERMILK

Steps:

• Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.

BUTTERMILK BREAD

Steps:

• Mix the yeast and water in the bowl of your mixer and let proof for 5-10 minutes.
• Meanwhile, heat the buttermilk and butter over low heat until the butter melts.
• The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.
• It will be fine.
• Mix the salt, baking soda and sugar into 1 cup of the flour.
• Pour over the yeast, and mix until thoroughly combined.
• Put the bowl on your mixer with the dough hook attachment, add another cup of flour and mix until the flour is incorporated.
• Keep adding flour until the dough comes together and is no longer sticky.
• Then let the dough knead in the machine 5-10 minutes.
• Take out of the bowl and finish kneading by hand until the dough is smooth.
• Turn into a buttered bowl, cover with plastic wrap, then a towel, and then let it sit to rise until doubled.
• Punch down the dough, divide and shape into 2 loaves, then place in greased loaf pans.
• Set aside for the second rising.
• Heat the oven to 350 degrees F.
• Bake the loaves until done, about 30-45 minutes.

BUTTERMILK BREAD II

Steps:

• Proof yeast in warm water.
• Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
• Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
• Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

GRANOLA BREAD

Steps:

• Select basic/white cycle, with medium or light crust color.
• Remove baked bread and cool on wire rack.

GRANOLA WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

GRANDMA'S BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
• While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
• Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
• When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
• Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.

BUTTERMILK CHOCOLATE BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk just until moistened. Fold in pecans., Pour into a greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat butter until fluffy. Beat in the honey and chocolate syrup. Serve with bread.