From the kitchen of Beatrice Ojakangas, Great Whole Grain Breads


CHEESE-OAT CASSEROLE BREAD
(Makes 1 large casserole bread or 2 medium loafs)

 

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The cheese in this loaf adds a wonderful aroma to the kitchen as it bakes--and a great taste when the weather turns chilly.

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 2 packages active dry yeast  1 cup rolled oats, quick or old-fashioned
 1 1/2 cups warm water, 105-115 degrees Farenheit 3 1/2 cups unbleached all-purpose flour
 1/4 cup suger  2 cups shredded Cheddar cheese
 1 1/2 teaspoons salt  3 tablespoons caraway seeds
 2 eggs  Melted butter

 

In large mixer bowl, dissolve yeast in warm water. Stir in the sugar, salt, eggs, and oats. Add half the flour and beat for 2 to 3 minutes with electric mixer until dough is very smooth and satiny. Add cheese and caraway seeds,then 1 cup more of the flour. Beat until blended. Work in the remaining 3/4 cup flour until it can no longer be seen in the dough. Cover and let rise in a warm place until doubled, about 30 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. Stir down and turn into a greased 3-quart casserole dish or into two 8 1/2 x 4 1/2-inch loaf pans. Let rise 45 minute sto 1 hour, until batter reaches top of the pan. Preheat oven to 350 degrees Farenheit. Bake for 45 minutes to 1 hour for the casserole loaf, or 35 to 40 minutes for the standard loaves. Remove from pans and cool on rack; brush with melted butter.