Serves: 34
Total Calories: 135

5 to 5 1/2 cups all-purpose flour
1 cup granola cereal
2 teaspoons salt
2 packages active dry yeast
1 1/2 cups water
1 cup low-fat plain yogurt
1/2 cup honey
1/4 cup oil or shortening
2 eggs
2 cups whole wheat flour

In large bowl, combine 3 cups all-purpose flour, granola cereal, salt and yeast blend well. In medium saucepan, heat water, yogurt, honey and oil until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour and an additional 1 cup all-purpose flour to form a stiff dough.

On floured surface, knead in remaining 1 to 1 1/2 cups all-purpose flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.

Generously grease two 9 x 5- or 8 x 4-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half shape into loaves. Place in greased pans. Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans cool on wire racks. If desired, brush loaves with melted margarine.

HIGH ALTITUDE - Above 3,500 feet: Bake at 350°F. for 40 to 50 minutes.

Nutrition Per Serving (1 slice): Calories 150 Protein 4g Carbohydrate 27g Fat 3g Sodium 135mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 34
Total Calories: 135
Calories from Fat: 15

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