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Herbed Oatmeal Pan Bread




Source of Recipe


by Millie, from Riddles & More


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8432.1

List of Ingredients




2 cups water
1 cup rolled oats
3 tbsp margarine or butter
3¾ to 4¾ cup all purpose flour
¼ cup sugar
2 tsp salt
2 pkg active dry yeast
1 egg

Herb topping:
1 tbsp grated Parmesan cheese
½ tsp basil leaves
¼ tsp oregano leave
2¼ tsp garlic powder
6 tbsp margarine or butter, melted

Recipe



Grease 13x9 inch baking pan. Bring water to a boil in medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tbsp margarine. Cool to 120 to 130 degrees F.

Lightly spoon flour into measuring cup; level off.

In large bowl, combine 1½ cups flour, sugar, salt & 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 1¾ cups to 2½ 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 1½ 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 deg. F.) until light and doubled in size, about 45 minutes. Heat oven to 375 degrees.

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 cheese, basil leaves, oregano leaves and garlic powder; set aside.

Spoon 4 tbsp of the butter over cut dough. Bake at 375 for 15 minutes. Brush remaining 2 tbsp of butter over partially-baked bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

16 servings