Swiss Oatmeal Bread

bI'm so behind on bread blogging but my sister gave me a shout-out today so I wanted to share a fresh bread post!

I had some Swiss cheese left over from Christmas, so this was the perfect opportunity to make Swiss oatmeal bread. It was very good! My taste-testers never got back to me...tsk tsk, but Nathan loved it. He said it was the perfect sandwich bread, because the crust tasted like it was already toasted and the bread itself had a good flavor.


RECIPE FROM BETTER HOMES & GARDENS (R): HOMEMADE BREAD COOKBOOK (C) 1973. USED WITH PERMISSION FROM MEREDITH CORPORATION. ALL RIGHTS RESERVED. You may not download or re-post this recipe to other websites or blogs. More recipes available at www.bhg.com/recipes.

Swiss Oatmeal Bread

4 1/2 to 4 3/4 C unbleached white flour
2 C rolled oats
2 packages active dry yeast
2 C milk
1/4 C packed brown sugar
1/4 C butter or margarine
1 C shredded Swiss cheese (4 ounces)
2 teaspoons salt

In large mixer combine 1 1/2 C of the flour, rolled oats, and yeast. Heat milk, brown sugar, butter, and salt till warm (115-120 degrees), stirring constantly to melt butter. Add to dry mixture. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in cheese and enough remaining flour to make a soft dough.

Knead on a floured surface till smooth and elastic (about 10 minutes). Shape in ball. Place in greased bowl; turn once. Cover; let rise till double (about 1 hour). Punch down; divide in half. Cover; let rest 10 minutes. Shape into two loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise till double (about 30 minutes). Bake at 350 degrees about 50 minutes. Cover loosely with foil last 25 minutes. Remove from pans; cool. Makes 2 loaves.