Sunday, November 22, 2015
Herbed Oatmeal Pan Bread
This was the bread we made for the in laws birthday celebration. Very tasty!
Taste of home.com
1-1/2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) 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.