Herbed oatmeal pan bread
Herbed oatmeal pan bread
Ingredients/Components
- sugar - 1/4 c
- salt - 2 tsp
- water - 2 c
- margarine or butter - 3 Tbsp
- egg - 1 item
- all-purpose flour - 3 to
- rolled oats - 1 c
- garlic powder - 1/4 tsp
- grated Parmesan cheese
- basil leaves - 1/2 tsp
- margarine or butter, melted - 6 Tbsp
- active dry yeast - 2 pkg
- oregano leaves - 1/4 tsp
How to make herbed oatmeal pan bread:
Herb Topping:1 Tbsp. grated Parmesan cheese1/2 tsp. basil leaves1/4 tsp. oregano leaves1/4 tsp. garlic powder6 Tbsp. margarine or butter, melted Grease a 13 x 9-inch baking pan. Bring water to a boil in medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons margarine. Cool to 120° to 130°. Lightly spoon flour into measuring cup; level off. In a large bowl, combine 1 1/2 cups of flour, sugar, salt and yeast; blend well. Add rolled oat mixture and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 1 3/4 to 2 1/2 cups of flour to form stiff dough. On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with a 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 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°) until light and doubled in size, about 45 minutes.Heat oven to 375°. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.
In a small bowl, combine Parmesan cheese, basil leaves, oregano leaves and garlic powder; set aside. Spoon 4 tablespoons of the butter over cut dough. Bake at 375°
Recipe categories: Breads, Rolls/biscuits, Yeast breads.
Rating:
Related ingredients:
sugar, milk, butter or margarine
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