Herbed Oatmeal Pan Bread Food

HERBED OATMEAL PAN BREAD

Steps:

• 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. 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, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour. , Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano 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. Freeze option: After placing dough in pan and cutting diamond pattern, cover tightly and freeze. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 11/2 hours. Bake as directed.

SAVORY OATMEAL PAN BREAD

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.

HERBED OATMEAL PAN BREAD

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.

OATMEAL PAN BREAD

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.

HERBED PARMESAN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine biscuit mix, 1 cup cheese, Italian seasoning and salt. In a small bowl, whisk egg, milk and water. Stir into dry ingredients just until moistened. Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining cheese., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack.