Nanas Grapenut Bread Recipes

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.

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.

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. Cool completely on a wire rack or on kitchen towels/paper towels Slice and serve. Wrap well to freeze.

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.)

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Steps:

• In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned.

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.

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
• Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
• Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

Steps:

• Soak grapenuts in buttermilk for 10 minutes.
• Add remaining ingredients to grapenut mixture.
• Place in 2 greased & floured bread pans. Let set for 30 minutes before baking.
• Bake at 350 degrees F for 30-35 minutes.