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Granola Honey Braid Recipe

I guarantee that one slice of this sweet, tender bread will not be enough...despite your good intentions! I copied the recipe from my sister, who often made it for Sunday dinners.—Kathy Rairigh, Milford, Indiana

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Granola Honey Braid Recipe

Prep: 45 min. + rising Bake: 25 min. + cooling

Yield: 24 Servings

45 25 70

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup butter, cubed
2 eggs, lightly beaten
1/4 cup honey
1 teaspoon salt
2 cups granola without raisins, crushed
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
1-1/2 cups granola without raisins, crushed
2/3 cup honey
1/3 cup plus 2 tablespoons butter, softened
GLAZE:
3/4 cup confectioners' sugar
1/4 cup honey
2 tablespoons butter, softened
1 to 2 teaspoons milk, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, honey and salt; mix well. Add granola and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a well-floured surface. Roll into an 18-in. x 12-in. rectangle. Combine filling ingredients; spread over dough. Cut lengthwise into three strips. Roll up each strip jelly-roll style, beginning at a long side; pinch edges and ends to seal well.
Place ropes seam side down on a well-greased baking sheet. Braid ropes together (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; frost warm braid. Cool before slicing. Yield: 1 loaf (24 slices).

Nutritional Facts 1 slice equals 269 calories, 10 g fat (4 g saturated fat), 35 mg cholesterol, 160 mg sodium, 43 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Granola Honey Braid in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p94