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Herbed Oatmeal Pan Bread Recipe

Herbed Oatmeal Pan Bread Recipe photo by Taste of Home

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This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.—Karen Bourne, Magrath, Alberta

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Herbed Oatmeal Pan Bread Recipe

Prep: 25 min. + rising Bake: 20 min.

Yield: 8-10 Servings

25 20 45

Ingredients

1-1/2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup sugar
3 tablespoons butter, softened
2 teaspoons salt
1 egg, lightly beaten
4 to 4-3/4 cups all-purpose flour
TOPPING:
1/4 cup butter, melted, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder

Directions

In a small bowl, combine boiling water and oats; cool to 110°-115°. In a bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down and press evenly into a greased 13-in. x 9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond patter. Cover and let rise in a warm place until doubled, about 1 hour.
Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 316 calories, 10 g fat (5 g saturated fat), 44 mg cholesterol, 580 mg sodium, 49 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Herbed Oatmeal Pan Bread in Taste of Home October/November 1995, p9

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Herbed Oatmeal Pan Bread

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Reviewed on Feb. 03, 2013 by NevadaRose

Nice flavor and well received at work.

Reviewed on Mar. 12, 2012 by MamaBear40

This is truly delicious. I was a little hesitant about making it at first because of the slightly longer list of ingredients and instructions than I am use to, but it is so worth it to take the trouble to make, and really not that much effort at all - I used my bread maker to prepare the dough for the first rising (on the regular dough programme), and it rose huge! I did the second rising as per instructions, and followed the recipe exactly apart from this. It is so good, and smells wonderful baking! Any leftovers are just as good cold, we think. I serve it with soup, or baked ziti (TOH recipe).

Reviewed on Nov. 21, 2010 by mom of 4 B's

My family loves this bread. I didn't like all of the "goodies" just being on the top. So I make half of the recipe and still put it in a 9x13. This makes it more like a foccacia bread. Delicious!!

Reviewed on Nov. 11, 2010 by Mrs_T

I love to bake this hearty bread every fall. It goes so well with steaming bowls of soup. The flavor is delicious and we really enjoy the "oatiness" of this bread.

Reviewed on May. 17, 2010 by kira05

My husband loved this bread. Had a little trouble cutting the dough. But I think that was ME.

Reviewed on Nov. 07, 2009 by jleathers

This is not letting me do 5 stars, but that is what I rated it, not 4.

Reviewed on Nov. 07, 2009 by jleathers

These were so very good. I subbed 2 cups of whole wheat flour for some of the white and then you'll have to cook it for at least 5 minutes longer, but it is so worth it. Yummy. Thanks for the recipe.