Herbed Oat Pan Bread 2 cups boiling water 1 cup quick-cooking oats 3 tablespoons butter, softened 3-3/4 to 4-3/4 cups all-purpose flour 1/4 cup sugar 2 packages (1/4 ounce each) active dry yeast 2 teaspoons salt 1 egg TOPPING: 6 tablespoons butter, melted, divided 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Herbed Oat Pan Bread cont. 1/4 teaspoon dried oregano In a small bowl, pour boiling water over cereal. Add butter. Let stand until mixture cools to 120°-130°, stirring occasionally. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Beat in oat mixture until moistened. Add egg. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes. Punch dough down. Press dough into a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with 4 tablespoons melted butter. Bake at 375° for 15 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Herbed Oat Pan Bread minutes. Brush with remaining butter. Combine the Parmesan cheese, basil, garlic powder and oregano; sprinkle over bread. Bake 10-15 minutes longer or until golden brown. Yield: 16-20 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008