Grape Nut Bread Food

GRAPE-NUTS YEAST BREAD- MOM'S

Steps:

• In a large mixing bowl, combine the Grape-Nuts cereal, oat bran and brown sugar. Stir in the boiling water and set aside until cool. In another bowl, stir together the yeast, granulated sugar and warm water. Let it stand until it becomes frothy. This takes about 5 minutes. Be sure boiling water/Grape-Nuts mixture has cooled to lukewarm or it will kill the yeast if it is too warm. Stir cooled Grape-Nuts mixture and then mix with the yeast mixture.
• Stirring by hand blend in the whole wheat flour, salt and as much of the all purpose flour as necessary to make a soft but firm dough starting with 2 cups of flour and using as little as possible of the remaining cup.
• Lightly flour a flat work surface. Turn the dough and knead until smooth. This takes about 15 minutes. Form into a ball. Butter the inside of a clean bowl, place the dough in the bowl, rolling it to coat with butter. Cover bowl and set aside in a warm place to rise until doubled in bulk. This takes about 1 hour. Punch down the dough, turn it out of bowl, and knead about 3 minutes. Shape it into a ball again. Cut the ball into 2 equal pieces. Shape each piece into a tight ball. Dust a baking sheet lightly with cornmeal. Place the balls on it and cover with a kitchen towel dusted with flour. Let rise again until doubled in bulk, about 45 minutes.
• Preheat the oven to 450 degrees about 15 minutes before baking. Set an oven proof cup with water in the bottom of the oven to provide some steam which helps crust bake properly. Using a serrated knife gently score a "X" on top of both the loaves of dough. Bake until the loaves are dark brown and sound hollow when tapped from the bottom. This takes about 45 minutes. Watch to be sure the oven is not too hot. Be sure bread does not burn.
• Cool completely on a wire rack or on kitchen towels/paper towels Slice and serve. Wrap well to freeze.

GRAPE-NUTS QUICK BREAD- MOM'S

Steps:

• 1. Heat milk until almost, but not quite boiling. Pour milk over cereal and let stand until cool. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg and shortening to cereal mixture and mix well. Then add flour mixture and stir enough to dampen flour. Turn into 10 x 5 x 3 inch loaf pan, lined on bottom with paper. Bake in moderate oven (350°F) 1 hour, or until done. Wrap in waxed paper and store several hours or overnight before slicing.

GRAPE-NUTS 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.)

GRAPE-NUTS QUICK BREAD

Steps:

• In a bowl, combine the buttermilk and cereal; let stand for 10 minutes. Add egg.
• Combine the dry ingredients; stir into cereal mixture just until moistened.
• Spoon into two greased 8x4x2 inch loaf pans.
• Bake at 375 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.

AMAZING GRAPE-NUTS BREAD

Steps:

• Preheat oven to 350°F.
• Soak grape nuts in buttermilk in large bowl for 10 minutes.
• *Note: you can substitute for buttermilk by putting 2 tbsp lemon juice in a liquid measuring cup and adding enough milk to reach 2 cups*.
• In separate bowl, cream together the sugar and eggs. Add to grape nut mixture.
• In a separate bowl, combine flour, salt, baking soda, and baking powder.
• Add dry ingredients to wet and mix well.
• Pour into 2-3 greased and floured loaf pans (depending on size).
• Bake at 350F for 40-50 minutes.
• Remove from oven and cool on rack for 5 minutes, then turn out and cool completely before slicing.
• Tastes delicious warmed with butter or honey!

GRAPE-NUTS BREAD (ABM)

Steps:

• Put ingredients in machine pan in order recommended by manufacturer.
• Use medium crust setting.
• Remove from pan at end of baking cycle and cool completely on wire rack.

NUT BREAD (ORIGINAL BETTY CROCKER)

Steps:

• Heat oven to 350°.
• Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.
• Mix all ingredients; beat 30 seconds.
• Pour into pan(s).
• Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly.
• Loosen sides of loaf from pan; remove from pan.
• Cool completely before slicing.
• To store, wrap and refrigerate no longer than 1 week.
• *If using self-rising flour, omit baking powder and salt.
• Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
• Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
• Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.
• Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.
• Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.

GRAPE-NUTS MULTIGRAIN BREAD

Steps:

• Mix the yogurt and the milk together in a large mixing bowl until smooth. Add the Grape Nuts cereal, and set aside for 10-15 minutes.
• Add the rolled oats, honey and salt, mix well.
• Add one cup of flour and mix to incorporate it, then add the instant yeast. (If you prefer to use active dry yeast, you must proof it in warm water with a little bit of sugar, and add the yeast liquid here.) Mix well.
• Continue adding flour, about 1/2 cup at a time, until too thick to mix with a spoon.
• Turn out to a floured surface and begin to knead, adding flour a little bit at a time.
• The dough will stay quite sticky -- resist the urge to add more flour once you have used all 4 cups. Knead for approximately 10-15 minutes total.
• Put the oil into the empty mixing bowl and coat the sides well, add the dough and flip it around to cover all surfaces with a thin film of oil.
• Cover bowl and leave undisturbed in a warm spot to rise, about 90 minutes, until almost doubled in size.
• Punch down dough and return to floured work surface. Briefly knead oil into dough, then let dough rest for a few minutes.
• Divide in half, form loaves, and set aside to a warm spot, covered with plastic wrap or a dish towel to rise a second time, about 50 minutes, until almost doubled.
• Bake 350F for 25-35 minutes, until hollow-sounding when knocked on the bottom.
• Cool on racks.

APRICOT GRAPE-NUTS BREAD

Steps:

• Preheat oven to 350°F.
• Soak apricots in boiling water.
• Pour yogurt over cereal to soak while mixing other ingredients.
• Sift flours with baking powder, baking soda, salt, and sugar.
• Add egg, oil, and honey to cereal mixture and mix well.
• Then add flour mixture and stir only enough to dampen flour.
• Drain apricots. Chop finely and stir into batter.
• Pour into greased 8 x 4 inch loaf pan.
• Bake at for about 50-60 minutes or until cake tester comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan and finish cooling on rack.
• Wrap in wax paper and store several hours or overnight before slicing.