Peanut butter granola and Cherry pecan au levain today's bake
I have had this recipe for granola since the 80's. My Mom found it in the Orlando Sentinel. It is the best I have ever tasted. Here is the pic and the recipe.
2 c sunflower seeds
2 c ribbon coconut
2 c chopped nuts - I use almonds and/or pecans
2 c sesame seeds
combine in a pan: 2 c smooth peanut butter 2 c honey 1 c water 3 tsp salt 2 Tbsp cinnamon heat till well mixed toss above mix w/ this dressing. Bake at 300 till brown as you like it. We like it quite crunchy. Watch closely after first 30 min. Takes about 1 1/2 hrs.
This is the Cherry Pecan au levain from TFL. It was a very easy formula to follow. I made a couple small changes. I put the completed dough into a large bowl and did 15 minutes of folding in the bowl w/ a large rubber spatula. I did the pecans first for 5 min to incorporate them and then put the soaked cherries in the bowl. This worked very well and there was no mess at all. Also my cherries are very moist so I only soaked them about 1 hr and drained well. They held up perfectly due to not being so fragile. The dough was retarded for 24 hrs due to time constraints. This did not affect it at all. It had gotten a nice rise in the fridge and I then placed it on a sunny table while the oven preheated. Great rise and nice crust. I no longer use a steam pan for any breads. I just mist heavily right before I put loaves in the oven and then mist one time a minute later in the oven. Seems to work very well and a lot less trouble and safer too ! These were baked on parchment and placed on a cookie sheet, no stone used today.