Thursday, May 6, 2010

Oatmeal Pan Bread

2 c water
1 c rolled oats
3 Tbsp butter
3¼ - 4¾ c flour
¼ c sugar
2 tsp salt
2 Tbsp active dry yeast
1 egg

Herb Butter:
1 Tbsp grated Parmesan cheese
½ tsp dried basil leaves
¼ tsp dried oregano leaves
¼ tsp garlic powder
6 Tbsp butter, melted
Bring water to a boil in medium saucepan; stir in rolled oats. Remove from heat; stir in butter. Cool to 120-130 F. In large bowl, combine 1½ c flour, sugar, salt and yeast; blend well. Add rolled oats mixture and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 1¾ - 2½ c flour to form stiff dough.
On floured surface, knead in ½ to ¾ c flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Grease 13X9-inch baking pan. Punch down dough several times to remove all air bubbles; press into greased pan. Using very sharp knife, cut diagonal lines 1½ 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 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 small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 Tbsp of the butter over cut dough. Bake at 375 for 15 minutes. Brush remaining 2 Tbsp of butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10-15 minutes or until golden brown. Serve warm or cool. 


Barb said...

5 - stars!!!!!

Barb said...

Made this with Chloe today.

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