Oatmeal Skillet 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.

OAT FLAX SKILLET BREAD {3 INGREDIENTS, VEGAN, OIL-FREE, GF}

Steps:

• In a medium to large bowl, combine the oats, flaxseed meal and water until blended. Let soak for at least 30 minutes or for up to 12 hours.
• During the last 15 minutes of soaking, preheat the oven to 400F(200C). Place a 9- to 10-inch (22.5 to 25 cm) well-seasoned cast iron skillet in the oven to preheat, too (see notes for pan options). This is a very important step, do not skip the preheating (the pan needs to be very hot).
• Vigorously stir the oat mixture for 30 to 90 seconds (with a wooden spoon or rubber spatula) until the oats are mostly broken down (but batter is not entirely smooth). Stir in the baking powder and (optional) salt.
• Spread batter into hot skillet, smoothing the top.
• Bake in the preheated oven for 25 to 30 minutes until golden brown, set at the center, and the top has some fine cracks on top. Transfer skillet to cooling rack and cool at least 10 minutes. Invert bread onto rack and cool completely. Cut into 8 wedges.

OATMEAL SKILLET BREAD

Steps:

• Preheat oven to 425°F.
• Combine flour, baking soda, salt, and 3 Tbsp of the oats in a bowl; cut in butter with a pastry blender or fork until mixture is crumbly.
• Combine egg, buttermilk, and brown sugar in a separate bowl; add these wet ingredients to the flour mixture, stirring with a fork until dry ingredients are just moistened.
• Do not overmix.
• Spread dough in a greased 9-inch cast iron skillet.
• Sprinkle with remaining oats.
• Bake for 25 minutes.
• Serve warm.

RUSTIC OATMEAL CORNBREAD

Steps:

• Preheat oven to 450 degrees.
• Mix together dry ingredients.
• Stir in beaten eggs, butter, & milk.
• Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
• When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
• Return to oven & bake approximately 15 minutes until browned.
• Cut into wedges to serve.

OATMEAL SHORTBREAD

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

ESTONIAN BARLEY SKILLET BREAD

Steps:

• Mix the dry ingredients and caraway seeds (if using) together in a large dish.
• Whisk together the egg, buttermilk, and vegetable oil.
• Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
• Preheat the oven to 375 degrees.
• Brush an 8 inch cast-iron skillet with the butter.
• Spoon the mixture into the skillet and smooth top with a rubber spatula.
• Sprinkle the remaining butter over the top.
• Bake until golden brown and a cake tester comes out clean for about 50 minutes.

SKILLET BREAD

Steps:

• In a bowl, combine the water, yeast and sugar. Let stand for 5 minutes.
• In another bowl, combine the flour and salt. Add the yeast mixture and stir with fork until a soft dough forms. Add a little flour if necessary.
• Knead for 1 minute in the bowl while adding flour to prevent sticking.
• Cover with a clean cloth. Let the dough rise for about 30 minutes in a warm place, away from drafts (in the microwave oven, for example).
• On a floured surface, roll out the dough in two 20 cm (8 in) in diameter discs.
• In a cast iron skillet, heat half the butter and cook one bread over medium heat for about 3 minutes on each side. Repeat with the remaining butter and bread. Cut into wedges and serve hot.

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.

FRIED SKILLET BREAD

Steps:

• Sift 4 cups flour with baking powder and salt.
• Combine milk and melted butter.
• Place flour/baking powder mixture in large bowl and gradually add liquid ingredients, beating well.
• When the mixture has been worked into a soft dough, lightly flour a board with part of the remaining flour.
• Turn out dough onto board and knead lightly, working in remaining flour.
• Divide dough into 3 parts and shape each into a round pone about 1/8 inch thick and a diameter to fit skillet.
• Pour enough oil in skillet to measure about 1/4 inch deep.
• Heat oil and brown each loaf quickly, one at a time until golden on both sides.

OATMEAL SESAME BREAD

Steps:

• Add all ingredients to bread machine and set on whole wheat cycle.

CHEESY ITALIAN OATMEAL PAN BREAD

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.