Cheese OatBread

I've been trying to make bread for a while now with no success. I like the fluffy bread, most of my bread came out hard and tough. I think my issue was after the dough rose, I'd flatten it in order to reshape it in the baking pan or sheet. This time, I set it in the glass pan and baked it after it rose without reshaping, it turned out very soft. The original recipe called for herbs and butter to be glazed on top with parmesan. I didn't feel it was necessary, so I didn't do that. Wife loves this bread. She loves the tangy and the cheesiness of it.

Tip: Add 1 egg as the original recipe called for one.

Ingredients:

• 2 cups of water
• 1 cup of rolled or quick oats
• 1/4 cup of white sugar
• 3 tablespoons of unsalted butter

Tip: Instead of butter, use vegetable oil

• 4 cups of all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 2 teaspoons salt
• 1 cup shredded cheese (I used mozzarella and cheddar)

Yield: Makes 1 loaf

Directions:

1. Boil water. Stir in butter and oats.
2. Combine salt, sugar, yeast and 1 1/2 cups of flour.
3. Allow the oat mixture to cool to 100°F. Add oat mixture. Stir well.
4. Add in 2 1/2 cups of flour and cheese. I used my stand mixer here. I used the speed setting 2 for dough, and let it knead for 5 minutes.
5. Prepare the baking pan with parchment paper.
6. Shape the dough into baking pan and on top of the parchment paper.
7. Cover and let rise at room temperature for about 45 minutes
8. Preheat the oven to 375°F.
9. Bake for 25 minutes.
10. Cool on wire rack.