Melted cheese batter bread

9 Servings

Ingredients

Quantity Ingredient
1 cup Milk; lukewarm
2 teaspoons Sugar
1 pack Active dry yeast
½ cup Whipping cream; lukewarm
3½ cup All-purpose flour
3 Eggs; lightly beaten
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
½ teaspoon Hot Hungarian paprika
9 tablespoons Unsalted butter; melted and cooled
1½ cup Grated sharp cheddar cheese
1¼ cup Rolled oats

Directions

Place ¼ 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 1½ 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 ½ 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.

Formatted for MasterCook by Mardi Desjardins November 22, 1997.

Recipe by: unknown cookbook

Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 9, 1998

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