HERB-CHEESE BREAD

Our first herb-cheese bread was developed when we had some overly ripe blue cheese. We were pleased with the results and began to try different cheese-and-herb combinations.

1 1/2 cups oats
2 teaspoons salt
2 1/4 teaspoons dried rosemary
1 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
3 tablespoons honey
1/4 cup soft butter
1 cup boiling water
1/2 cup warm water
2 tablespoons dry yeast
2 eggs, beaten
1/2 cup milk
1/2 cup sour cream
3/4 pound sharp Cheddar cheese, grated
2 cups whole wheat flour
4-5 cups white flour

Combine the oats, salt, rosemary, marjoram, dill, garlic powder, honey, and soft butter in a large mixing bowl. Add the boiling water and stir. Cool about 10 minutes until lukewarm.
Dissolve the yeast in the warm water and set aside 5-10 minutes.
Add the beaten eggs, milk, sour cream, Cheddar cheese, and whole wheat flour to the lukewarm oat mixture. Add the dissolved yeast and stir. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead to shape and place in greased 4" x 6" loaf pans. * Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.

* The 4" x 6" bread pans produced a small-sized loaf that we feel fits our dinner baskets well. Large, sandwich-sized slices have a tendency to hang over the edges and tear. We also liked the apperance of the small slice on the dinner plate.