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    Cheesy Italian Oatmeal Pan Bread


    Source of Recipe


    pillsbury.com

    Recipe Introduction


    Prep time: 1 hrs 30 min
    Cook Time: 30 min
    Yield: 18 servings

    Recipe Link: http://www.pillsburybaking.com/Recipes/Details.aspx?added=0&recipeID=3611

    List of Ingredients




    BREAD
    Crisco® Original No-Stick Cooking Spray
    2 cups water
    1 cup rolled oats
    3 tablespoons butter
    4 to 5 cups Pillsbury BEST® All Purpose Flour
    OR Pillsbury BEST® Unbleached Flour, divided
    1/4 cup sugar
    2 teaspoons salt
    2 (1/4 oz.) packages active dry yeast
    1 large egg
    1 cup shredded mozzarella cheese

    TOPPING
    1 tablespoon grated Parmesan cheese
    1/2 teaspoon minced basil leaves
    1/4 teaspoon minced oregano leaves
    1/2 teaspoon garlic powder
    4 tablespoons butter, melted



    Recipe



    Preparation Directions:
    1. SPRAY 13 x 9-inch baking pan with no-stick cooking spray. Bring water to a boil in medium saucepan. Stir in rolled oats and butter. Cool to 100° to 110°F.
    2. COMBINE 1 1/2 cup flour, sugar, salt and yeast in large mixing bowl. Blend well. Add rolled oats mixture and egg. Blend at low speed of electric mixer until moistened. Beat 3 minutes at medium speed. By hand, stir in 1 3/4 to 2 1/2 cups flour and cheese to form stiff dough.
    3. KNEAD in 1/2 to 3/4 cup flour, on a floured surface, until dough is smooth and elastic, about 5 minutes. Shape dough into ball. Cover with large bowl. Let rest 15 minutes.
    4. PUNCH down dough. Press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2-inches apart, cutting completely through dough. Repeat in opposite direction, creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F) until light and doubled in size, about 45 minutes.
    5. HEAT oven to 375°F. Uncover dough. Redefine diamond pattern by cutting in an up and down motion through to the bottom of pan with a sharp knife. Combine Parmesan cheese, basil leaves, oregano leaves and garlic powder. Set aside.
    6. SPOON 2 tablespoons butter over cut dough. Bake 15 minutes. Brush remaining 2 tablespoons of butter over partially baked bread. Sprinkle with Parmesan mixture. Bake an additional 10 to 15 minutes or until golden brown. Serve warm or cool.



 

 

 


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