| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Hungarian | Breads, Yeast, To post | 9 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Formatted for MasterCook by Mardi Desjardins November 22, 1997. Recipe by: unknown cookbook Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Mar 9, 1998
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