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Herbed Oatmeal Pan Bread

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.
  • Makes
    about 2-1/2 dozen

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 large egg, room temperature, 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 large 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, 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 pattern. 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: After placing dough in pan and cutting diamond pattern, cover tightly and freeze. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 11/2 hours. Bake as directed.
Nutrition Facts
1 piece: 107 calories, 3g fat (2g saturated fat), 14mg cholesterol, 188mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Melissa
    Nov 8, 2019

    I have been making this recipe for years. My family loves it. I love to serve it with soup.

  • Kate
    Feb 19, 2019

    Best bread ive ever made, could you advise on measurements for half the quantity. . Thank you.

  • kkrausern
    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.

  • tlkipp
    Nov 28, 2015

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

  • ErinRaatjes
    Dec 14, 2014

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

  • cjmead
    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.

  • NevadaRose
    Feb 3, 2013

    Nice flavor and well received at work.

  • MamaBear40
    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).

  • mom of 4 B's
    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!!

  • Mrs_T
    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.