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 I originally made this bread to take to a friends house for dinner.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,
Italian Herb Oatmeal Pan Bread
- 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
- 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,
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