Home Bread-Bakers v117.n004.6
[Advanced]

Great Plains Granola Bread - No-Knead

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 29 Jan 2017 21:19:46 -0800
v117.n004.6
Great Plains Granola Bread
"200 Fast & Easy Artisan Breads: No-Knead, One Bowl"
Judith Fertig
ISBN 978-0-7788-0211-2

Makes 2 loaves, to serve 16

Equipment:
  * Two 9- by 5-inch (23 by 12.5 cm) loaf pans, greased
  * Broiler pan
  * Baking stone

I like this bread baked in a pan so that it's easy to slice, toast 
and slather with butter in the morning. Its mellow, slightly spicy 
flavor is a result of all the goodies in the granola you grind and 
use to make the dough.

1                recipe prepared Granola Dough
                  Unbleached all-purpose or bread flour
2 cups (500 mL)  hot water

1. Form. Place dough on a floured surface and dust very lightly with 
flour. Divide it in half with a serrated knife and dough scraper. 
Flour your hands. Working the dough as little as possible and adding 
flour as necessary, form each portion into an 8-inch (20 cm) 
cylinder. Smooth the dough with your hands to form a soft, non-sticky 
skin. Pinch any seams together. Lightly flour any sticky places on 
the dough. The dough should feel soft and smooth all over, like a 
baby's skin, but not at all sticky.

2. Rest. Place each cylinder in a prepared loaf pan. Cover with tea 
towels and let rest at room temperature for 40 minutes.

3. Prepare oven for artisan baking. About 30 minutes before baking, 
place the broiler pan on the lower shelf and the baking stone on the 
middle shelf of the oven. Preheat to 400°F (200°C).

4. Place loaf pans on baking stone and add water to broiler pan. 
Using an oven mitt, carefully pull the middle rack of the oven out 
several inches. Place the loaf pans at least 3 inches (7.5 cm) apart 
on the hot stone. Push the middle rack back in place. Pull the lower 
rack out, pour the hot water into the broiler pan and push the lower 
rack back in place. Close the oven door immediately so the steam will 
envelop the oven.

5. Bake. Bake for 27 to 30 minutes or until the crust is a medium 
dark brown and an instant-read thermometer inserted in the center of 
the loafs registers at least 190°F (90°C). Transfer to a wire rack to 
cool in pans for 10 minutes. Remove from pans and let cool on rack.