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Herbed Oat Pan Bread Recipe

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The Parmesan cheese and herb toppings on this rich pan bread is too tempting to resist. Eating just one piece isn't an option around our house!
Recommended: The 13x9 Thanksgiving
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES: 16-20 servings

Ingredients

  • 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

Nutritional Facts

1 slice: 162 calories, 6g fat (3g saturated fat), 25mg cholesterol, 297mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 4g protein.

Directions

  1. In a small bowl, pour boiling water over cereal. Add butter. Let stand until mixture cools to 120°-130°, stirring occasionally.
  2. In a large 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.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
  4. Punch dough down. Press dough into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
  5. Brush with 4 tablespoons melted butter. Bake at 375° for 15 minutes. Brush with remaining butter. Combine the cheese, basil, garlic powder and oregano; sprinkle over bread. Bake 10-15 minutes longer or until golden brown. Yield: 16-20 servings.
Originally published as Herbed Oat Pan Bread in Best of Country Breads 2000, p60


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