1 cup warm water
2 tbsp sugar
2 tsp dried yeast
2 tbsp canola oil
3.5 oz cream cheeseat room temperature
3 cups flour
1 tsp salt
3/4 cup rolled oats+ more for sprinkle on top
1 egg for egg wash
Prepare. Place sugar, yeast, warm water and oil in a large bowl.
Let it sit for 5 minutes.
Add cream cheese, flour, salt and rolled oats.
Mix it with your clean hands.
SECOND:
Knead and rest. Knead dough for 6-7 minutes on a lightly floured surface.
If dough is too sticky add more flour.
Knead until dough is smooth and elastic.
Shape dough into a ball.
Put dough in lightly oiled bowl and turn the dough to coat.
Cover bowl with kitchen towel.
Let dough rise for 1 1/2 hour or double in size in warm, draft free area.
THIRD:
Roll and rest. Take out the dough and place it onto a flat floured surface.
Roll the dough into a rectangle, size 15x9.
Roll it short side up tightly.
Put the dough a parchment paper lined loaf pan seam side down.
Tucking the ends under.
Cover the loaf pan and let rise again for 30 minutes or double in side.
BAKE IT!
Bake it. Preheat oven to 400°F.
Whisk one egg.
Brush egg wash on top of the dough.
Sprinkle rolled oats on top.
Bake it for 10 minutes at 400°F.
Lower the heat to 350°F.
Bake it for another 20-30 minutes.
Take it out of the oven.
Remove the loaf pan.
Let bread cool on a rack.
SERVE IT.
Enjoy it. Serve it for breakfast with butter and jam.
