Title: Herbed Oatmeal Pan Bread
Categories: Breads
Yield: 8 Servings
1 1/2 c Boiling water
1 c Old fashioned oats
2 pk Active dry yeast;
1/2 c Warm water; (110-115 degrees
1/4 c Sugar
3 tb Butter or margarine; softene
2 ts Salt
1 Egg; lightly beaten
4 c All-purpose flour; 4 to 4-3/
Topping:
1/4 c Butter or margarine, melted
2 tb Grated parmesan cheese
1 ts Dried basil
1/2 ts Dried oregano
1/2 ts Garlic powder
Recipe by: TASTE OF HOME - OCT/NOV 95 In a small bowl,
combine boiling water and oats; cool to 110-115
degrees. In a mixing 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 board;
knead until smooth and elastic, about 6-8 min. Place
in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 30
min. Punch dough down and press evenly into a greased
13x9x2" baking pan. With a very sharp knife, cut
diagonal lines 1-1/2" 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 with knife
tip. Brush with 2 Tablespoon melted butter. Bake at
375 degrees for 15 min. Meanwhile, combine Parmesan
cheese, basil, oregano and garlic powder. Brush bread
with remaining butter, sprinkle with cheese mixture.
Bake for 5 min. Loosely cover with foil and bake 5
minutes longer. Serve warm.
