Herbed Oatmeal Bread
This fabulous bread tastes even better the second day. It is moist and
tender, and goes with any type of soup.
INGREDIENTS:
- 2-1/4 cups water
- 1 cup rolled oats (not quick or instant)
- 3 Tbsp. butter
- 4 to 5 cups flour
- 1/4 cup sugar
- 1 tsp. salt
- 2 pkgs. active dry yeast
- 1 egg, beaten
- 2 Tbsp. grated Parmesan cheese
- 1 tsp. dried basil leaves
- 1/2 tsp. dried oregano leaves
- 1/4 tsp. garlic powder
- 6 Tbsp. butter, melted
PREPARATION: Grease a 13x9" cake pan. Bring water to boil in medium
saucepan and stir in rolled oats. Remove from heat and stir in 3 Tbsp.
butter. Cool to 120 degrees.
Combine 1-1/2 cups flour, sugar, salt and yeast in large bowl.
Add cooled oat mixture and egg. Beat three minutes until blended. By hand,
stir in 2 to 2-1/2 cups flour to form a stiff dough. On floured surface,
knead in enough flour until dough is smooth and elastic, about 5 minutes.
Shape dough into ball and cover with inverted bowl. Let rest 15 minutes.
Punch down dough and press into prepared pan.
Using a very sharp knife, cut diagonal lines into bread, 1-1/2 inches apart,
cutting completely through dough. Repeat in opposite direction, creating a
diamond pattern. Cover and let rise in warm place until light and doubled,
about 45 minutes.
Preheat oven to 375 degrees. In small bowl, combine cheese, basil, oregano
and garlic powder. Spoon 4 Tbsp. of the melted butter over the dough and
bake for 15 minutes. Brush remaining 3 Tbsp. butter over partially baked
bread and sprinkle with cheese-herb mixture. Bake an additional 10-15
minutes until golden brown.
You can use two 8" square pans instead of the 13x9" pan and save one,
refrigerated, for baking the next day. The bread also freezes beautifully.
Serves 16
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