Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Bread: Dutch Oven Oatmeal Herb Bread




Source of Recipe


unknown


List of Ingredients




2 cups hot water (about 110 degrees)
1-1/4 cups uncooked oatmeal
1/4 cup butter
1 teaspoon salt
1-1/2 cups flour
1/4 cup sugar
2 packages dry yeast
1 egg
About 2-1/2 cups additional flour
Oil for greasing pan

For topping:
2 tablespoons butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon EACH: garlic salt, parsley, oregano, chives, basil
Plus: Baking parchment


Recipe



Mix water, oats, butter, and salt. In separate bowl, mix flour, sugar, and
yeast; let bubble and froth. Fold into oat mixture and add egg. Add up to
about 2-1/2 cups flour until you have a stiff dough. Knead until smooth and
elastic. Let dough rise about 20 minutes. Meanwhile, grease Dutch oven well
and cut baker's parchment to cover bottom. Punch down dough and let rise
covered until double in size (perhaps 45 minutes). Mix topping and set
aside. Press bread into oven. Cover with lid (with coals) and set bottom
over coals. Bake 15 minutes, then remove oven from bottom coals; replace lid
with coals. Bake about 10 more minutes until brown. Remove bread from oven.
Brush with topping and serve warm