Printable | Taste of Home

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
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

Printed from tasteofhome.com Jul 25, 2008

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Herbed Oat Pan Bread cont.

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 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.