- 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 large egg, lightly beaten
- 4 to 4-3/4 cups all-purpose flour
- 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
- 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 13x9-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.
Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake as directed. Yield: 8-10 servings.
Reviews for Herbed Oatmeal Pan Bread
"a favorite of our kids. a hit at get-togethers. easy and really is foolproof, not to mention very very tasty. have made at least a dozen times."
"This recipe has been my go to for special meals. My family always is happy to see it."
"This bread was great! Really enjoyed the heavier texture but the wonderful flavor of the topping."
"I've been making this bread for many years. It may look complicated, but it's really very simple, fast and is one of my go-to recipes for soup and bread potlucks. The dough recipe is also my standard for loaves. I add an extra 1/2 c. oats and cut back the flour. Since oatmeal doesn't have gluten, I always use bread flour for a better texture."
"Nice flavor and well received at work."