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.

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