Best 4 Grape Nuts Bread Abm Recipes

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.)

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.

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.

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.