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December 13th, 2009 
admin I have a whole box of grapenuts left over, but the only recipe for grapenuts bread I have been able to find is for a breadmaker. How can I modify the recipe to make it without one?
http://allrecipes.com/Recipe/Grape-Nuts-Bread/Detail.aspx
Thanks, Mary!
Anyone have any ideas about baking time/temperatures?
Easy! Make a list of the ingredients and amounts for the machine version, and use them in the order and with the technique you find in any regular bread recipe for basic white bread from a standard cookbook! The amount of flour will probably be different between the machine recipe and what you actually need to use — just keep adding flour a small scoop at a time until the dough is smooth and elastic.
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Its a recipe for a BREADMAKE you need a BREADMAKER so buy a BREAD MAKER AND MAKE YOUR BREADI IN YOUR BREADMAKING BREADMAKER
References :
Easy! Make a list of the ingredients and amounts for the machine version, and use them in the order and with the technique you find in any regular bread recipe for basic white bread from a standard cookbook! The amount of flour will probably be different between the machine recipe and what you actually need to use — just keep adding flour a small scoop at a time until the dough is smooth and elastic.
References :
baker
Good news, there’s no need to alter the ingredients! But the directions, of course, will change.
This recipe will yield two loaves of bread baked in 8" x 4" bread pans.
Ingredients
* 1 2/3 cups warm water (70 to 80 degrees F)
* 3 tablespoons canola oil
* 4 1/2 teaspoons sugar
* 1 teaspoon salt
* 3 3/4 cups bread flour
* 3/4 cup Grape-Nuts cereal
* 1 1/2 teaspoons active dry yeast
Directions
1. Combine dry ingredients in a large mixing bowl (or in the bowl of your stand mixer) – if you’re using bread machine yeast there is no need to proof it, just include it with the dry ingredients. Now add the wet ingredients.
2. Once you have a wet dough, you can turn the bread out onto a well floured counter to knead (or increase speed on you mixer to medium with dough hook attached). Knead or mix until the dough passes the "Window Pane Test" (see link below). Also, you are looking for a slightly tacky, but not sticky dough. If too sticky, add flour a tablespoon at a time. If to stiff, add water by droplets until correct.
3. Cover, and let rise in a warm place until doubled in size (aprx. 90 minutes) but may be as long as 2 hours.
4. Punch down, divide dough into two. Shape according to the link below.
5. Place loaves into 2 greased loaf pans. (I like to mist the tops with non-stick spray to help keep them from drying out). Cover and let rise for 1 hour. Preheat oven to 375 degrees.
6. Brush the tops with milk (or eggwash for a shiny crust) and bake for 30 – 35 minutes. Crust should be golden brown and the internal temperature should be 200 – 205 degrees. Note: if the crust is getting too dark, then cover with aluminum foil to finish baking.
7. Immediately remove from pans and cool on a cooling rack. Cool for at least 25 minutes.
I have a breadmaker, and I like it. But, when you let doughs rise on the counter or the refrigerator for that matter, they do taste better. I won’t bore you with the technical reasons for this, but the slower the rise, the more complex the flavor.
One more thing, you may want to add another 1/4 to 1/2 teaspoon of salt to this recipe. However, I’d try the orignial recipe first–but if it seems a little bland, then there’s not enough salt.
References :
Window Pane Test – http://www.thekitchn.com/thekitchn/tips-techniques/bakers-techniques-how-to-do-the-windowpane-test-when-kneading-bread-070784
Bread Shaping – http://www.recipetips.com/kitchen-tips/t–1120/creating-bread-shapes.asp#standard
don’t alter the ingredients, all the bread maker will do is kneed the bread and let it rise, knock the air out, then it will mold it and let it prove before baking!
References :
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