Italian Herb Oatmeal Pan Bread – This fluffy bread bakes up beautifully in one pan. It’s flavorful and easy to bring on the go to potlucks and church suppers. Easy to share. Hard to resist.
I absolutely love how this bread turned out. I originally made this bread to take to a friends house for dinner. It was so easy to bake and take. I love the one pan deal. Easy to pull off a big chunk or a little piece.
The Italian herbs and Parmesan cheese top it off wonderfully. I got to sit the whole ride there with this on my lap. The smell was amazing. You know that smell, right?
Mmmmm…..think bread shop, think cheese shop, think wonderful garden herbs all wrapped up in one perfect bundle.
I could barely resist the smell and not devour about 5 of these just on the car ride there. But I was able to resist my urges. Because of that I was able to share a full, not half eaten, pan of rolls. Yay for me! Such a proud moment in time.
If you’ve ever considered making bread this would be the perfect one to start with. There’s no rolling or shaping involved. You simply press the dough down into a 9 x 13 pan. It puffs up nicely on it’s own. You get to sprinkle this lovely dough with herbs and fresh Parmesan.
Trust me you must do the fresh Parmesan. It’s so much better. Cheese is just one of those things I’ve learned to be passionate about. You won’t find that green shaker bottle in my house. It’s always the fresh stuff. You just can’t go wrong with it.
Feel free to substitute with Asiago or Romano as well for a little twist.
Are you ready to start some baking? This one won’t let you down.
Have a beautiful day! There’s something great out there. Go find it.
Til we meet and eat again,
Melanie
Italian Herb Oatmeal Pan Bread
Ingredients
- 1-1/2 cups boiling water
- 1 cup old-fashioned oats
- 1 1/2 Tablespoons or 2 packages 1/4 ounce each active dry yeast
- 1/2 cup warm water about 110 degrees
- 1/4 cup sugar
- 3 tablespoons butter softened
- 2 teaspoons salt
- 1 egg lightly beaten
- 4 to 4-3/4 cups all-purpose flour
For the topping:
- 1/4 cup butter melted, divided
- 2 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
Instructions
- Combine boiling water and oats in a small bowl. Cool down to approx 110 degrees.
- In a separate 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 7-8 minutes. Place in a greased bowl, flip once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch dough down and press evenly into a greased 13-in x 9-in baking pan. With very sharp knife, cut diagonal lines 1-1/2 in apart completely through dough. Repeat in opposite direction to create a diamond pattern. (I thought my dough scraper worked well for this. My knife kept sticking to the dough. You can also try buttering your knife for ease of cutting.) Cover and let rise in a warm place until doubled, about 1 hour.
- Redefine pattern by gently cutting along cut lines with a knife tip. Brush with 2 tablespoons melted butter.
- Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, Italian seasoning 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.
Recipe slightly adapted from: Taste of Home,
Linked to: Kleinworth & Co, Time to Sparkle, Wake Up Wednesdays, Buns in My Oven, The Pin Junkie Party, Saturday Night Fever
These rolls look great. I can smell them through the monitor. 🙂
Thanks Norma!
I can never just have one piece of bread, especially when it is homemade baked like this! I love everything about this bread, the italian parmesan topping looks incredible.
That’s what makes it so good, Ashley….the topping.
Wow these are so pretty! Your photos are gorgeous Melanie! Pinned 🙂
Why…thank you Chelsea! That’s a compliment coming from someone as gifted as yourself. 🙂
I wish I can take a piece and eat it right now. I am such a sucker for bread, it is my utlimate weakness. The photos are fab.
Thank you Kathy! I’m total sucker too. And I definitely don’t mind admitting it. 🙂
You are one strong cookie to have held this the whole drive to your friends place and not nibble off a tidbit! Amazing job Melanie – the bread sounds heavenly and I echo everyone else in saying your photos are superb!
Thanks Shashi!
Oooh, the flavors of this sound delicious! I bet your house smelled amazing : )
Yes, it does! Coming over?
I would never think to use oat meal in an italian bread…I don’t know why. Haha but WHY NOT!? This looks awesome, plus it’s pull-apart bread. Mmmm Mmmm! Pinned for later. Thank you, Melanie!
Oatmeal is awesome in bread. Thanks for the pin Kelly!
You are so right, Melanie. This is the perfect thing to bring to a church dinner or potluck – I am sure it would disappear in no time. This looks absolutely mouthwatering!
This looks amazing! I would love this with a homemade tomato dipping sauce!
This bread looks delicious…I bet it smelled amazing baking in the oven! And I love there is no rolling involved…win!
No rolling = easy peasy. Definitely a winner.
I can just imagine the smell – SOOO good. This bread looks absolutely amazing, Melanie! I can’t wait to try your recipe!
I’ve never heard of oatmeal bread before, but it sure looks and sounds amazing! And the pull-apart one-pan thing … I’m totally sold on that! Would love to give this one a go so pinning for later!
Hope you get a chance to try it. It’s really easy. Thanks for pinning!
This bread looks absolutely perfect Melanie! I love pull-apart bread! Pinned!
Thanks for pinning Trish!
Hi Mélanie,
I just discover your beautiful blog and so yummy recipes.
I really like this bread, it looks so good and easy to accommodate.
Thank you for sharing this.
Chantal
Thank you Chantal!
That’s a pan of rolls that I want to dive head first into! Seriously looks amazing Melanie!
I love this! A bread that doesn’t require kneading and rolling is a sure winner. I can only imagine the glorious smell!!
Melanie, you really are the queen of all bread-making! You’ve done it again! These rolls are too too gorgeous—I love all the herbs and Parmesan on top! pinned.
Nothing beats the smell of freshly baked bread! This one looks beyond delish!!
I agree. Love that smell.
This looks super yummy. I might save this to make when my family is in town so that I don’t end up eating the whole pan. It looks amazing! I found you through Saturday Night Fever.
Sounds like a great idea Alison. Thanks so much for stopping by. 🙂
Mel you are very quickly becoming the queen of bread! Each bread recipe of yours looks more incredible than the next – Love the criss/crosses on this one!
Thanks Christine! I absolutely love working with bread. It’s one of my favorite things to bake. 🙂
I think if I made this right now I’d eat the whole thing! I love the idea of the added oatmeal. I think this would be a great addition to Easter dinner. Thanks for sharing!!!
I hear ya Rachel! Great idea for Easter. Thanks for stopping by!
This looks so perfect! I have never thought of oatmeal before in bread. Yum!
Thanks for stopping by! Oatmeal in bread is awesome. Hope you give it a try.
These are beautiful rolls! I’m a sucker for homemade rolls and bread in general and especially love the idea of adding oats. I bet they taste really wholesome!
The oatmeal definitely adds the wholesome grains that we need more of.
Thanks Molly. So glad you came by!
I am so making this on the weekend!! it looks delicious and it would be just lovely beside almost everything!! thanks for sharing this on the pin junkie party!
I hope you enjoy them. Thanks for stopping by!
Melanie, this bread looks AMAZING!!! I’m featuring this tonight on Saturday Night Fever! I can’t wait to make it! Thanks for sharing the recipe with us – pinned to our group board!
Awesome! Thanks Jen! Hope you get a chance to make and that your family enjoys it. 🙂
What a cool idea! I’m all about things in one pan!
This is delicious! It is wonderfully soft yet the oatmeal adds some nice texture. Just for fun, I baked half the dough as per the recipe and the other half I baked in a loaf pan (the latter makes a nice toast for breakfast). Thank you for a terrific recipe.
Thanks Jocelyn! So glad you enjoyed. And thanks for the tip. I’ll keep that in mind for the future for sure!
Could you make up the dough the night before and cover the dough and let it sit in the fridge. Then pull it out to let it rise for dinner the next evening?
It should work Melissa however I never have tried it for this specific recipe. Good luck! Let us know if you try it.
I just made these using everything bagel seasoning on top instead of Italian seasoning and cheese. Turned out wonderful. Will have to try the cheese topper next time. Thanks for the recipe.
Sarah
Thanks for the feedback Sarah! That sounds like a delicious twist. I gotta give that a try!
So glad you enjoyed it.