Back to Herbed Oatmeal Pan Bread

Print Options


Card Sizes

Herbed Oatmeal Pan Bread Recipe

Herbed Oatmeal Pan Bread Recipe

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
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. YIELD:8-10 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

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.

Reviews for Herbed Oatmeal Pan Bread

Sort By :
Reviewed Feb. 25, 2016

"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."

Reviewed Nov. 28, 2015

"This recipe has been my go to for special meals. My family always is happy to see it."

Reviewed Dec. 14, 2014

"This bread was great! Really enjoyed the heavier texture but the wonderful flavor of the topping."

Reviewed Jul. 8, 2013

"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."

Reviewed Feb. 3, 2013

"Nice flavor and well received at work."

Reviewed Mar. 12, 2012

"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 Nov. 21, 2010

"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 Nov. 11, 2010

"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 May. 17, 2010

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

Reviewed Nov. 7, 2009

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

Reviewed Nov. 7, 2009

"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."

Loading Image