Asparagus and Cereal Bread

Ingredients

• 3 cups All-purpose flour
• 1 cup Cooked Cereal (e.g., Cream of Wheat) (Inspired by Cereal with Fruit, 87)
• 2.25 teaspoons Active dry yeast
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1.25 cups Warm water (105-115°F)
• 2 tablespoons Melted butter
• 1 pound Asparagus
• 3 Egg yolks
• 1 tablespoon Lemon juice
• 0.125 teaspoon Cayenne pepper

Instructions

1. 1In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.
2. 2Add melted butter, salt, cooked cereal, and 2 cups of flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a soft dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. 4Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. 5Punch down the dough and shape it into a loaf. Place in a greased loaf pan. Cover and let rise for another 30 minutes. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown.
6. 6While the bread is baking, prepare the asparagus. Snap off the tough ends of the asparagus. Steam or boil until tender-crisp, about 5-7 minutes. For the Hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl set over a simmering pot of water (double boiler) until pale and thickened. Gradually whisk in melted butter until the sauce is smooth and emulsified. Season with salt and cayenne pepper.
7. 7Slice the bread and serve warm with the asparagus à la Hollandaise.