Granola Bread Recipe

• 1 cup (8 ounces) lukewarm water
• 1/4 cup (2 ounces) orange juice
• 4 tablespoons (1/2 stick, 2 ounces) unsalted butter, cut in 6 pieces, or vegetable oil (1 3/4 ounces)
• 1 cup (4 ounces) traditional whole wheat flour
• 2/3 cup (2 1/4 ounces) old-fashioned rolled oats, ground for 30 seconds in a food processor
• 1 cup (4 ounces) prepared granola
• 1 cup (4 1/4 ounces) unbleached all-purpose flour
• 1 1/4 teaspoons salt
• 3 tablespoons (1 3/8 ounces) packed light or dark brown sugar
• 1/4 cup (1 ounce) nonfat dry milk
• Heaping 1/2 cup (1 1/4 ounces) instant potato flakes; or 3 tablespoons (1 1/4 ounces) potato flour
• 1 teaspoon ground cinnamon (optional)
• 2 teaspoons instant yeast

1. Combine all the ingredients and mix and knead them - by hand, mixer, or bread machine - until you have a soft, smooth dough. Cover and allow the dough to rise until it's quite puffy, but not necessarily doubled in bulk, 1 1/2 to 2 hours.
2. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan. Gently deflate the dough, and shape it into an 8-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it's crowned about 1 1/2 to 2 inches over the rim of the pan - about 1 hour. Near the end of the bread's rise, preheat the oven to 350 F.
3. Uncover and bake the bread for 35 to 40 minutes, tenting it with foil after 15 minutes. The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190 F. Remove it from the oven and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread for 30 minutes before cutting it.

water, orange juice, unsalted butter, whole wheat flour, rolled oats, granola, flour, salt, brown sugar, milk, flour, ground cinnamon, yeast

Taken from www.seriouseats.com/recipes/2012/04/granola-bread.html (may not work)