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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.Karen Bourne, Magrath, Alberta Ingredients:
1-1/2 cups boiling water |
1 cup old-fashioned oats |
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/4 cup sugar |
3 tablespoons butter, softened |
2 teaspoons salt |
1 egg, lightly beaten |
4 to 4-3/4 cups king arthur unbleached all-purpose flour |
topping: |
1/4 cup butter, melted, divided |
2 tablespoons grated parmesan cheese |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic powder |
Directions:
1. In a small bowl, combine boiling water and oats; cool to 110°-115°. In a 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.
2. Turn onto a floured surface; knead until smooth and elastic, about 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.
3. Punch dough down and press evenly into a greased 13-in. x 9-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 patter. Cover and let rise in a warm place until doubled, about 1 hour.
4. 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. Yield: 8-10 servings.
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