Christy's Multigrain Cereal Bread II |
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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 10 |
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I'm including directions for starting in the bread machine and finishing in the oven, because I prefer a traditional-shaped loaf for sandwiches. Ingredients:
1 1/4 cups warm water |
1 tablespoon butter, softened |
2 tablespoons honey |
1/2 cup wheat chex |
1/2 cup rice chex |
1/2 cup corn chex |
2 tablespoons brown sugar |
1 teaspoon salt |
2 cups all-purpose flour |
2 cups whole wheat flour |
2 teaspoons active dry yeast |
Directions:
1. Place ingredients into bread machine in order listed, select normal cycle, and let the bread machine do all of the work -or- Select dough cycle.
2. When dough is finished rising, transfer from bread pan to oiled loaf pan.
3. Cover with a towel and let rise in a warm place until top is puffy, about 15 to 30 minutes.
4. Put bread in oven and set for 350 degrees Fahrenheit (do not preheat).
5. Bake for about 35 to 40 minutes, until top is golden and bottom sounds hollow when thumped.
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