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Swiss and Sesame No Knead Twist Bread

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Submitted by: p.a.harmon

 

This yeast bread uses oatmeal to give it great texture and Swiss cheese for great flavor. Only needs to rise for one hour.
 

Ingredients

  • 1/2 cup milk, scalded, cooled
  • 3 Tbsp vegetable oil
  • 1 Tbsp honey
  • 1 tsp salt
  • 1/2 cup lukewarm water
  • 1 package active dry yeast
  • 1 whole egg
  • 3 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 1 cup shredded Swiss cheese
  • 1 egg white, slightly beaten
  • 1 tsp sesame seeds

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Method

Grease a 9 x 4 x 3-inch loaf pan. Combine scalded milk, oil, honey, salt and water. Dissolve yeast in mixture (temp needs to be no higher than 110 degrees.) Add whole egg to yeast mixture and stir. Place mixture into mixing bowl. With dough hook or mix by hand, add flour and oats and mix for several minutes. Add swiss cheese and mix until well blended. On a well-floured board with floured hands, divide dough into three balls. Shape each ball into a nine inch rope, about 1 1/2 inches in diameter. Braid the three ropes and place in greased loaf pan. Cover and let rise in a warm place for about 1 hour or until double in bulk. Meanwhile, heat oven to 375 degrees. Brush top of risen loaf with beaten egg white and sprinkle with sesame seeds. Bake in 375 degrees oven for 45 minutes* to 1 hour until nicely browned and sounding hollow when tapped. Makes 1 loaf.

 

Notes: Serve warm with your favorite jam. *Note: Shorter baking time required when baked in a glass pan. Run a knife around edge of loaf to loosen and remove from pan.

 

Number of Servings: l regular sized loaf

 

Submitted by: p.a.harmon ()

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