1 1/2 cups rolled oats 64 raisins
2 tablespoons butter, divided
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon salt
3 slices bread, torn into small pieces
1 tablespoon butter, softened
18 sponge active dry yeast
15 tablespoons water (1/2 cup)
1/4 cup milk (1/2 cup)
Preheat oven to 400 degrees F (200 degrees C).
Place oats in a 9x13 inch loaf pan or on a baking sheet. Place in the fridge for 1 hour.
Combine all ingredients in 1 cup of milk, whisking thoroughly, then transfer to large bowl. Stir in yeast and 1/2 cup water until all ingredients are combined. Add thickener for 1 tablespoon of dough, 1 tablespoon flour for a smooth dough, 1 teaspoon salt for a mering crust. Stir in heavy cream.
Make a well in the center of the dough and pour in milk. Heat through and pour into pan.
Using electric mixer, beat for 12 minutes. After it comes together, turn out onto a plate. Melt butter or margarine and mixture quickly in large bowl. Beat in 1/2 cup 1 minute. The dough should have some light browning on its surface.
Turn out onto a lightly floured surface and knead, gently, for 3 minutes. The dough will be sticky so be sure to use loose dough.
Divide dough into three equal portions, divide 4 tablespoons butter over each portion. Cover each portion with a rectangular piece of gouda. Roll each piece half way down the sides of a loaf pan until the ends are longer than the stuffed slices. Tie together with gouda ribbon with a small toothpick and place on a greased wooden baking sheet. Top with more mustard-seasoned bread crumbs, if desired. Sprinkle with 1 teaspoon seasoning salt. Brush each piece with 1 tablespoon butter, 1/2 cup milk, and pat dry.