Trail Mix Bread Recipe

 

AuthorSteve Nubie
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snack that backpackers and canoeists eat while traveling. It’s a very healthy mix and can add some interesting tastes and textures to a bread recipe. This Trail Mix bread is easy to make in the bread machine, but you have to add the mix later in the kneading cycle after the first beep or use a fruit and nut hopper if your machine has one.

Trail Mix bread is a great breakfast bread with butter, jelly or peanut butter and makes a great French Toast. You can also use it as a sandwich bread with savory meats and also makes a very interesting base for grilled cheese.

INGREDIENTS:
 1 1/4 cups of warm water (100 degrees F/38 degrees C)
 1 teaspoon salt
 1/4 cup packed brown sugar
 2 tablespoons of vegetable oil
 3 3/4 cups of bread flour
 1 1/2 teaspoons of active dry yeast or bread machine yeast.
 3/4 cups trail mix + ¼ cup for topping
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the recipe and select basic white cycle, 2-pound loaf and medium crust.

2

Add the trail mix following the beep. If you have a fruit and nut hopper add the mix to the hopper.

3

After the rise sprinkle the ¼ cup of trail mix on top.

4

When done, let rest for 10 minutes.

Ingredients

INGREDIENTS:
 1 1/4 cups of warm water (100 degrees F/38 degrees C)
 1 teaspoon salt
 1/4 cup packed brown sugar
 2 tablespoons of vegetable oil
 3 3/4 cups of bread flour
 1 1/2 teaspoons of active dry yeast or bread machine yeast.
 3/4 cups trail mix + ¼ cup for topping

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the recipe and select basic white cycle, 2-pound loaf and medium crust.

2

Add the trail mix following the beep. If you have a fruit and nut hopper add the mix to the hopper.

3

After the rise sprinkle the ¼ cup of trail mix on top.

4

When done, let rest for 10 minutes.

Trail Mix Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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