"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Herbed Oatmeal Pan Bread Recipe

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This recipe for Herbed Oatmeal Pan Bread, by , is from The Rempel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Esther Rempel

Category:
Category:

Ingredients:  
Ingredients:  
1 c. boiling water
1 c. oats
2 pkg. dry yeast
c. sugar
3 tbsp. butter, softened
1 tsp. salt
1 egg, lightly beaten
4 - 4 c. white flour

Topping:
c. butter, divided
2 tbsp. grated Parmesan cheese
1 tsp. dried basil
tsp. dried oregano
tsp. garlic powder

Directions:
Directions:
In large mixing bowl, pour water over oats, let cool to 110. Add next 5 ingred. plus 2 c. flour, beat until smooth. Add enough remaining flour to form soft dough. Knead until smooth and elastic. Place in greased bowl. Let rise until double, punch down and press evenly into 13x9" greased pan. With very sharp knife, cut diagonal lines 1" apart
completely through dough. Repeat in opposite direction. Cover and let rise until doubled. Redefine pattern by gently poking along cut lies with knife tip. Brush with 2 tbsp. melted butter. Bake @375 for 15 min. Meanwhile, combine cheese mixture. Bake 5 min. Loosely cover with foil and bake 5 min. more. Serve warm.

 

 

 

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