SAVORY OATMEAL PAN BREAD
This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.
Provided by Martha Rose Shulman
Categories easy
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade. Sift together the flour, baking powder, salt, and ground pepper and add to the oats. Add the remaining ingredients except 2 tablespoons of the olive oil and mix at medium speed or pulse together until well blended. Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
- Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes. Remove from the oven and spread the batter in the pan.
- Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle. Remove from the heat and serve hot, or allow to cool on a rack.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 130 milligrams, Sugar 1 gram, TransFat 0 grams
HERBED OAT PAN BREAD
This is another Allrecipes.com fav! My dad even asked for the recipe and he usually prefers to be critical of what I cook, but this was a winner! A great recipe if you take meals to people! It can also be versatile because if you follow the directions the herbs go on top of the bread. So you could make this savory OR sweet....
Provided by Brandi Kirkpatrick
Categories Savory Breads
Time 55m
Number Of Ingredients 16
Steps:
- 1. In a saucepan, bring water to a boil; stir in oats. Remove from heat. Stir in butter; cool to 120°-130°F.
- 2. In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, and salt. Add oat mixture, combine until moistened. Add egg. Add seasonings to dough (basil, garlic, oregano). Beat on medium speed for 3 minutes. Stir in additional flour to form a stiff dough. Turn onto a floured surface and knead until dough is smooth and elastic, about 6-8 minutes.
- 3. Let dough rest for 15 minutes. Punch dough down. Press dough into a 9x13in., greased, baking dish. Cover and let rise for 45 minutes. Preheat oven to 375°.
- 4. Brush dough with 4 Tablespoons of melted butter. Bake for 15 minutes. Sprinkle Parmesan cheese and garlic salt on top of bread; continue cooking for an additional 10-15 minutes until brown.
HERBED OATMEAL PAN BREAD
I have been making this easy, yummy pan bread for quite some time. Everyone loves it. Great with soups in the winter. It doesn't take too long to make as the total preparation time is about 1 hour and 45-50 minutes.
Provided by Mimi in Maine
Categories Yeast Breads
Time 2h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Grease 9x13 baking pan.
- Bring water to a boil in a medium saucepan and stir in the rolled oats.
- Remove from heat and stir in 3 tablespoons butter; cool to lukewarm (about 110-120 degrees).
- In a large bowl combine 1 1/2 cups flour, sugar, salt, and yeast.
- Add the rolled oat mixture and beat well till moistened--continue blending for about 3 minutes.
- Add the beaten egg and mix well.
- Then add 1 3/4-2 1/2 cups of flour for form stiff dough.
- On floured surface, knead in 1/2-3/4 cups more flour till dough is smooth and elastic, about 5 minutes.
- Shape into a ball, cover with a large bowl leaving it on the counter and rest about 15 minutes.
- Punch down dough several times to remove any air bubbles.
- Press into the greased pan.
- Using a very sharp knife, cut diagonal lines 1 1/2" apart, cutting completely through the dough; repeat in opposite direction creating a diamond effect.
- Cover with greased plastic wrap and cloth towel and let rise in a warm place for about 45 minutes till double.
- Herb Topping: (optional) Mix the basil, cheese, and garlic powder together and set aside; melt the butter and keep separate.
- Bake at 375 degrees for about 20 minutes.
- Brush top with butter and then the Herb Topping and return to oven for an additional 5-10 minutes or till done.
FLAVORFUL HERB BREAD
This bread is one of my favorites. It has a wonderful texture and slices beautifully, and the flavor of the herbs really comes through. (Psst-If you don't have a bread machine on hand, learn how to make bread without one!) -Gerri Hamilton, Kingsville, Ontario
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (16 slices)
Number Of Ingredients 10
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Nutrition Facts : Calories 125 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 248mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
HERBED WHOLE-OAT SALAD
The oats in this salad are a distant cousin of the familiar breakfast staple oatmeal. As whole grain, oats have a wonderful, slightly chewy texture and nutty flavor.
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 12
Steps:
- In a large saucepan of salted boiling water cook oats 25 minutes. Drain oats in a colander and rinse under cold water. Set colander over a kettle of boiling water (oats should not touch water) and steam oats, covered with a kitchen towel and lid, until fluffy and dry, 5 to
- 10 minutes (check water level in kettle occasionally, adding water if necessary).
- While oats are cooking, in a large bowl stir together onion, shallot, allspice, and salt. Stir in hot oats and cool. Stir in lemon juice, oil, parsley, mint, and salt and pepper to taste. Add cucumber and tomatoes and toss gently. Salad may be made 1 day ahead and chilled, covered (herbs may discolor slightly). Bring salad to room temperature before serving.
ALMOND FLOUR BREAD
My almond flour bread recipe is keto-friendly. It's low in carbs with a fluffy, crumbly texture like a traditional loaf of bread. -Caroline Baines, Spokane, Washington
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, whisk almond flour, chia seeds, baking powder and salt. In another bowl, whisk eggs, almond milk and melted butter; stir into dry ingredients just until moistened. Pour into a parchment-lined 8x4-in. loaf pan., Bake until a toothpick inserted in center comes out clean and top is golden brown, 25-30 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 219 calories, Fat 19g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.
OATMEAL PAN BREAD
A cake-like bread, but not too sweet!...Serve warm with your favorite jams or jellys.....Great Breakfast treat.......
Provided by Debe6496
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- Spray 9x9" pan with non-stick cooking spray.
- Combine dry ingredients.
- Mix well.
- Add remaining ingredients and beat with electric mixer until well blended.
- Pour into baking pan and bake 30 minutes.
Nutrition Facts : Calories 278.8, Fat 10.6, SaturatedFat 5.8, Cholesterol 58.4, Sodium 338.6, Carbohydrate 40.7, Fiber 2.4, Sugar 18, Protein 6.1
OATMEAL PAN BREAD
We love this beautiful good-for-you bread ! The oats give it a distinctive flavor and it is wonderful toasted or with a bowl,of homemade soup.
Provided by Chef Glaucia
Categories Yeast Breads
Time 2h25m
Yield 1 bread, 10 serving(s)
Number Of Ingredients 16
Steps:
- 1- Combine boiling water and oats. Let it cool.
- 2- In a mixing bowl, combine yeast, sugar, oil, egg, salt, oat mixture and 2 cups white whole wheat flour. Beat until smooth.
- 3- Add remaining flour to form a soft dough. Knead until smooth and elastic ( about 8 minutes ).
- 4- Press the dough evenly into a greased 13-in. X 9-in. baking pan. Cover and let it rise in a warm place for 45 minutes.
- 5- Punch the dough down in the pan and with a sharp knife, cut diagonal lines 1-1/2 inches apart completely through dough. Repeat in opposite direction, creating a diagonal pattern.
- 6- Cover and let it rise until doubled, about 1 hour.
- 7- Brush with the melted butter, sprinkle with kosher salt, pamesan cheese, herbs and garlic powder, if desired.
- 8- Bake at 350º F for 20 to 25 minutes or until golden brown.
CHEESY ITALIAN OATMEAL PAN BREAD
I found this recipe on the back of a bag of Pillsbury flour. This bread has great texture and flavor and looks good as well. I made mine on a round baking stone so it was shaped more like a pizza. The bread is at its most amazing when it's fresh from the oven, but it's still soft and flavorful the morning after - I know because I ate some for breakfast! Prep time includes rising/resting. Eight servings is an estimate - our family of four ate about half of it at one meal (served alongside pasta).
Provided by pattikay in L.A.
Categories Yeast Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success).
- Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter.
- Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker).
- Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well.
- Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed.
- By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.
- (*I just put everything in my standing mixer bowl and mixed it with the dough hook.).
- If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
- (Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).
- Shape dough into a ball and let rest for 15 minutes.
- Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine).
- Repeat in opposite direction, creating a diamond pattern.
- Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).
- Heat oven to 375. Uncover dough, redefine diamond pattern if you like.
- Combine parmesan cheese, basil, oregano and garlic powder and set aside.
- Spoon 2-4 T of butter across the dough.
- Bake 10-15 minutes.
- Brush remaining butter over partially baked bread.
- Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown.
- Serve warm or cool.
Nutrition Facts : Calories 439.6, Fat 15.4, SaturatedFat 8.8, Cholesterol 61.6, Sodium 781.1, Carbohydrate 62.1, Fiber 3.2, Sugar 6.7, Protein 12.8
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