Catholic Recipe: Herbed Oatmeal Pan Bread
- 1-1/2 cups boiling water
- 1 cup old-fashioned oats
- 2 pkgs. active dry yeast
- 1/2 cup warm water
- 1/4 cup sugar
- 3 tbls butter or margarine, softened
- 2 tsp salt
- 1 egg, lightly beaten
- 4 to 4-3/4 cups flour
Topping: - 1/4 cup butter or margarine, melted, divided
- 2 tbls grated Parmesan cheese
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
Details
- Serves: 8 to 10
- Prep Time: N/A
- Difficulty: N/A
- Cost: N/A
- For Ages: n/a
- Origin:
Food Categories
Often Made With
Feasts
Seasons
This golden pan bread is especially good with a steaming bowl of homemade soup.
DIRECTIONS
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 of remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down and press evenly into a greased 9 x 13 pan. With a very sharp knife, cut diagonal lines 1-1/2 inches 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 by gently poking along cut lines with knife tip. Brush with 2 tablespoons melted butter.
Bake at 375° for 15 minutes.
Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder.
Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm.
Recipe Source: Taste of Home
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