Herbed Oatmeal Pan Bread

My sister requested this recipe so she can give it a try Thanksgiving in China this year. Since it’s typed I might as well share the recipe here as well. My memories of this are associated with having company over for dinner when we were growing up. I loved the topping and the soft oatmeal bread. I’m not sure of the source, except that I have it in an old printed out email from my mom that is date in 2002. I think I’ve only made it twice since then, and most recently at last Thanksgiving. I should find a reason to make it again soon.

Herbed Oatmeal Pan Bread

Bread
2 cups water
1 cup rolled oats
3 tablespoons butter
3 3/4 to 4 3/4 cups flour
1/4 cup sugar
2 tsp. salt
2 packages dry active yeast (4 1/2 teaspoons)
1 egg

Topping
1 tablespoon Parmesan cheese
1/2 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/4 tsp garlic powder
6 tablespoons butter, melted

Grease a 13 X 9 baking dish or 2 9×9 pans

Bring water to a boil in a sauce pan, stir in oats. Remove from the heat and stir in 3 tablespoons butter. Cool to 120-130 degrees F.

In a large mixer bowl combine 1 1/2 cups flour, sugar, salt, and yeast and blend well. Add rolled oats mixture once it has cooled to temperature and egg. Blend at low speed until moist. Beat 3 minutes at medium speed. Slowly stir in 1 3/4 to 2 1/2 cups flour until dough is stiff.

On a floured surface knead in 1/2 to 3/4 cup flour until dough is smooth and elastic. Shape dough into a ball and cover with a large bowl. Let rest for 15 minutes. Punch down several times and press into greased pan. Use a sharp knife to cut diagonal lines 1 1/2 inches apart, cutting through the dough completely. Cover loosely with greased plastic wrap and cloth towel. Let rise in a warm place until light and doubled in size, about 45 minutes. (Alternatively, let rise at room temperature for 20 minutes, then refrigerate overnight. When ready to bake, let dough stand at room temperature for 20 minutes before baking.)

Preheat the Oven to 375 degrees Fahrenheit
Uncover dough and refine cuts by poking knife tip into cuts until knife hits the bottom. Do not pull the knife through the dough.

In a small bowl, combine cheese, basil, oregano, and garlic powder. Spoon 4 tablespoons of the melted butter over the dough. Bake at 375 for 15 minutes. Brush on the remaining butter and sprinkle on the herb mix. Bake 10-15 minutes more until golden brown. Serve warm or cool (but they are best warm).

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2 Responses to Herbed Oatmeal Pan Bread

  1. Marcia says:

    The source of the recipe is “SOups, Stews. and Oven Lovin’ Breads” a Classic Pillsbury Cookbook, copyright 1990.

    You can make it again for me here on Thanksgiving if you think we have time in the morning.

    I’m glad you posted it so Sarah will now have it too.

  2. DP Nguyen says:

    Sounds very cool and delicious. Yum.

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