Directions: |
Directions:Grease 13x9-inch baking pan. Bring water to a biol in medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons margarine. Cool to 120 to 130F.
Lightly spoon flour into measuring cup, level off. In large bowl, combine 1-1/2 c. flour, sugar, salt and yeast; blend well. Add rolled oats mixture and egg. Blend at low speed until moistened, beat 3 minutes at medium speed. By hand, stir in 1-3/4 c. to 2-1/2 c. flour to form stiff dough.
On floured surface, knead in 1/2 to 3/4 c. flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1-1/2 in. apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place(80 to 85F.) until light and doubled in size, about 45 minutes.
Heat oven to 375F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil leaves, oregano leaves and garlic powder; set aside. Spoon 4 tbsp. of the melted butter over cut dough. Bake at 375F. for 15 minutes. Brush remaining 2 tbsp. of butter over partially-baked bread. Sprinkle with herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool. |
This recipe for Herbed Oatmeal Pan Bread is from