1 c Milk; lukewarm
2 ts Sugar
1 pk Active dry yeast
1/2 c Whipping cream; lukewarm
3 1/2 c All-purpose flour
3 Eggs; lightly beaten
1 ts Salt
1/2 ts Freshly ground black pepper
1/2 ts Hot Hungarian paprika
9 tb Unsalted butter; melted and
-cooled
1 1/2 c Grated sharp cheddar cheese
1 1/4 c Rolled oats
Place 1/4 cup of the milk in a large bowl. Sprinkle it with the sugar and
yeast and let stand 5 minutes. Stir in remaining milk, cream and 1 1/2 cup
of the flour. Cover with plastic wrap and let rise in a warm place 45
minutes. Stir the eggs into the yeast mixture. Then stir in the remaining 2
cups flour, salt, pepper, paprika and 8 tablespoons of the butter. Mix in
thoroughly, and stir in the cheese and 1 cup of the oats. Transfer the
batter to a lightly greased 9 x 13 inch baking pan. Lightly brush the top
with remaining 1 tbsp butter and sprinkle with remaining 3 to 4 tbsp of
oats. Let stand, uncovered, until doubled in volume, about 1 1/2 hours.
Preheat oven to 375 F. Bake until the bread is light golden on top, about
30 minutes. Serve slightly warm. Serves 8 to 10.
Author notes that leftover bread is good fried in olive oil for toast
fingers.
Yields
9 Servings