Herbed Oatmeal Pan Bread

The cold and the wind have Sarah and I sitting inside looking at our growing farm chore lists and the intermittent warm days tempt us to get started on them early…but we know better than to fall for the temptation. So this week it seemed like a good time to share a family favorite recipe.

I am a seasonal cook. When the days are long and the weather is warm, I prepare salads and grilled entrees. When the days are short with cold, dreary weather, I want soups and casseroles. And bread. So when our lovely string of warm days was interrupted with an overnight snow yesterday, I turned on the oven and baked.

I have a number of breads I like to make, but this recipe is tops. I came across it in Taste of Home Magazine back in 1995 and it has been a family favorite ever since.

This recipe ticks all the boxes for us. It comes together quickly. It serves like dinner rolls, but it’s baked as one large pan of dough. It has oats so it has to be healthy, right? The only issue to timing this dough to be ready for supper time is the soaking of the oats beforehand. Once they are soaked and cooled, it is a quick trip into the mixer with the remaining ingredients.

After the first rise, the dough is plopped into the 9x13” pan. The diagonal scoring into portions is quickly done with an oiled metal spatula. Another short rise is all that stands between you and some delicious hot rolls. The bake time is briefly interrupted to allow the melted butter and herbs to be added to the top. I guarantee that your kitchen will smell heavenly and your family will be wandering in, hoping to steal one of the small little triangle rolls to sample.


This bread is so versatile. It can be served alongside a bowl of soup or a plate of pasta. Leftovers make great midnight nibbles!

INGREDIENTS:

DOUGH:

1-1/2 cups boiling water

1 cup old-fashioned oats

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1/4 cup sugar

3 tablespoons butter, softened

2 teaspoons salt

1 large egg, room temperature, lightly beaten

4 to 4-3/4 cups all-purpose flour

TOPPING:

1/4 cup butter, melted, divided

2 tablespoons grated Parmesan cheese

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

INSTRUCTIONS

In a small bowl, combine boiling water and oats; cool to 110°-115°. In a large 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, 6-8 minutes. (NOTE: I keep it simple and let my dough hooks do the work.) Place in a greased bowl, turning 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 13x9-in. baking pan. With very sharp knife or metal spatula, cut diagonal lines 1-1/2 in. apart completely through dough. It helps to oil the cutting edge so the dough doesn’t stick. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour. Take care not to let the dough rise too much.

Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with melted butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm.

https://www.tasteofhome.com/recipes/herbed-oatmeal-pan-bread/