Herbed Oatmeal Pan Bread

Delicious yeast rolls with a buttery, Parmesan herb topping from Pillsbury's, "The Complete Book of Baking."

Here's what you'll need:

Water, Rolled Oats, Flour, Yeast, Sugar, Salt, Butter (or margarine), Egg, Parmesan Cheese, Dried Oregano, Dried Basil, & Garlic Powder

Begin by boiling water in saucepan; stir in oats and remove from heat.

Stir in butter.

Let cool to 120 to 130 degrees F.

In large bowl, combine 1-1/2 cups 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.

Stir in additional flour to form stiff dough.

On floured surface, knead in additional flour until dough is smooth and elastic...about 5 minutes.

Shape dough into ball, cover with large bowl, and let rest for 15 minutes.

Remove cover, and then punch dough down several times to release 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 degrees F.) until light and doubled in size, about 45 minutes.

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. (not pictured)

Spoon 4 Tablespoons of the butter over cut dough. 

Bake for 15 minutes.

Brush remaining 2 Tablespoons of butter over bread.

Sprinkle with Parmesan cheese-herb mixture. Bake until golden brown. 

  

Serve warm or cool.  

Optional: top with additional melted butter 

Herbed Oatmeal Pan Bread
(Pillsbury's Complete Book of Baking)

Bread Ingredients:
2 cups water
1 cup rolled oats
3 Tablespoons margarine or butter
3-3/4 to 4-3/4 cups all-purpose flour (or bread flour)
1/4 cup sugar
2 teaspoons salt
2 pkg. active dry yeast (or 4 1/2 teaspoons)
1 egg

Herb Butter Ingredients:
1 Tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
6 Tablespoons margarine or butter, melted

Directions:
Bring water to a boil in medium saucepan; stir in rolled oats. Remove from heat; stir in 3 Tablespoons margarine (or butter). Cool to 120 to 130 degrees F. In large bowl, combine 1-1/2 cups 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 1-3/4 cups to 2-1/2 cups 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 large bowl. Let rest 15 minutes. Grease 13x9-inch baking pan. Punch dough down 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 degrees F.) until light and doubled in size, about 45 minutes.

Heat oven to 375 degrees F. 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 Tablespoons of the butter over cut dough. Bake at 375 degrees F. for 15 minutes. Brush remaining 2 Tablespoons of butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

TIPS:
* To bake at a later time, at this point let stand at room temperature for 20 minutes. Remove cloth towel. Refrigerate 2 to 24 hours. Remove plastic wrap from dough; let stand at room temperature 30 minutes. Bake as directed above.

Two 8 or 9-inch square pans or one 8-inch and one 9-inch square pan can be substituted for 13x9-inch pan. When using 2 square pans, one pan can be baked and the other pan refrigerated for baking the next day.

HIGH ALTITUDE:  Above 3500 Feet: No change.