Herbed Oatmeal Pan Bread

Herbed Oatmeal Pan Bread

2 cups water

1 cup rolled oats

3 tbsp butter

3 ¾ to 4 ¾ cups all purpose flour

¼ cup sugar

2 tsp salt

2 pkg active dry yeast

1 egg

HERB TOPPING:

1 tbsp grated parmesan

½ tsp basil leaves

¼ tsp oregano

¼ tsp garlic powder

6 tbsp melted butter

Grease 9x13” baking pan.  Bring water to a boil in medium saucepan; stir in rolled oats.  Remove from heat; stir in 3 tbsp butter.  Cool to 120 to 130^F. 

Lightly spoon flour into measuring cup; level off.  In large bowl, combine 1 ½ cups flour, sugar, salt and yeast; blend well.  Add rolled oats mixture and egg.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in 1 ¾ to 2 ½ cups flour to form stiff dough.

On floured surface, knead in ½ to ¾ cup flour until dough is smooth and elastic, about 5 minutes.  Shape dough into ball; cover with large bowl.  Let rest 15 minutes.  Punch down dough several times to remove all air bubbles.  Press into greased pan.  Using very sharp knife, cut diagonal lines 1 ½ inches apart, cutting completely through dough.  Repeat in opposite direction creating a diamond pattern.  Cover loosely with greased  plastic wrap and cloth towel.  Let rise in warm place 980 to 85^F) until light and doubled in size, about 45 minutes.

Heat oven to 375^F.  Uncover dough, redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.  In small bowl, combine parmesan, basil, oregano and garlic powder; set aside.  Spoon 4 tbsp melted butter over cut dough.  Bake at 375^ for 15 minutes.  Brush remaining 2 tbsp butter over partially baked bread.  Sprinkle with parmesan mixture.  Bake for an additional 10 to 15 minutes or until golden brown.  Serve warm or cool.  16 servings.

This was Excellent! 1/17/99