Herbed Oat Pan Bread
A great recipe if you take meals to people!
It can also be versatile because if you follow the directions the herbs go on top of the bread. So you could make this savory OR sweet.
Next time I may try to work some of the herbs into the dough though, to make the dough more dimensional.
- 2 c
- 1 c
- quick-cooking oats
- 3 Tbsp
- margarine or butter, softened
- 3 - 3 3/4 c
- all-purpose flour
- 1/4 c
- 2 pkg
- (.25 oz) active dry yeast (5 teaspoons of bulk yeast)
- 2 tsp
- 1 tsp
- dried basil
- 1/2 tsp
- garlic powder (use minced if you want that real garlic kick)
- 1/2 tsp
- dried oregano
- 6 Tbsp
- margarine or butter, melted, divided
- 2 Tbsp
- grated parmesan cheese (or hard cheese blend)
- 1 Tbsp
- garlic salt
How to Make Herbed Oat Pan Bread
- 1In a saucepan, bring water to a boil; stir in oats. Remove from heat. Stir in butter; cool to 120°-130°F.
- 2In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, and salt. Add oat mixture, combine until moistened. Add egg. Add seasonings to dough (basil, garlic, oregano). Beat on medium speed for 3 minutes. Stir in additional flour to form a stiff dough. Turn onto a floured surface and knead until dough is smooth and elastic, about 6-8 minutes.
- 3Let dough rest for 15 minutes. Punch dough down. Press dough into a 9x13in., greased, baking dish. Cover and let rise for 45 minutes. Preheat oven to 375°.
- 4Brush dough with 4 Tablespoons of melted butter. Bake for 15 minutes. Sprinkle Parmesan cheese and garlic salt on top of bread; continue cooking for an additional 10-15 minutes until brown.