Herbed Oatmeal Pan Bread
Total TimePrep: 25 min. + rising Bake: 25 min.
- 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 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, 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 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: 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.
Nutrition Facts1 piece: 213 calories, 7g fat (4g saturated fat), 27mg cholesterol, 375mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 5g protein.
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.
Nov 28, 2015
This recipe has been my go to for special meals. My family always is happy to see it.
Dec 14, 2014
This bread was great! Really enjoyed the heavier texture but the wonderful flavor of the topping.
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.
Feb 3, 2013
Nice flavor and well received at work.
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).
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!!
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.
May 17, 2010
My husband loved this bread. Had a little trouble cutting the dough. But I think that was ME.
Nov 7, 2009
This is not letting me do 5 stars, but that is what I rated it, not 4.
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