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 remaining flour to form a soft dough. Turn onto a floured surface; 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 down dough and press evenly into a greased 13 x 9 x 2 inch baking pan. With a very sharp knife, cut diagonal lines 1 1/2 inch 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 degrees 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.
Originally Submitted
12/15/2011
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