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Swiss Oatmeal Bread

This recipe won 1st prize at the 2008 Washington County Fair.


In a large mixer bowl combine 1 ½ cups of the flour, rolled oats and yeast. Heat milk, brown sugar, butter, and 2 tsp. salt till warm (115-120 degrees) stirring constantly to melt butter. Add to dry mixture. Beat at low speed with mixer for ½ 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 until smooth and elastic (about 10 minutes). Shape in ball. Place in greased bowl; turn once. Cover; let rise until double (about 1 hour). Punch down; divide in half. Cover; let rest 10 minutes. Shape into two loaves and place in two greased 8 ½ x 4 ½ x 2 ½ inch loaf pans. Cover and let rise until 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 (12 slices each).

Swiss Oatmeal Bread


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Products Used in this Recipe

Flours & Meals
Whole Wheat Flour

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Gluten Free
Active Dry Yeast

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Baking Aids
Brown Sugar

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