Herbed Oatmeal Pan Bread Recipe - water

Method

• Grease 9x13 inch baking pan.
• Bring water to a boil in medium saucepan; stir in rolled oats.
• Remove from heat; stir in 3 Tbsp.
• butter.
• Cold to 120 to 130 degrees.
• Lightly spoon flour into measuring c.; level off.
• In large bowl, combine 1 1/2 c. flour, sugar, salt and yeast; blend well.
• Add in rolled oats mix and egg.
• Blend at low speed till moistened; beat 3 min at medium speed.
• By hand, stir in 1 3/4 c. to 2 1/2 c. flour to create stiff dough.
• On floured surface, knead in 1/2 to 3/4 c. flour till dough is smooth and elastic, about 5 min.
• Shape dough into ball; cover with large bowl.
• Let rest 15 min.
• Punch down dough several times to remove all air bubbles.
• Press into greased pan.
• Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough.
• Repeat in opposite direction creating diamond pattern.
• Cover loosely with greased plastic wrap and cloth towel.
• Let rise in hot (80 to 85 degree) place till light and doubled in size, about 45 min.
• Heat oven to 375 degrees.
• Uncover dough.
• Redefine cuts by poking tip of knife into cuts till knife hits bottom of pan; don't pull knife through dough.
• In small bowl, combine Parmesan cheese, basil leaves, oregano leaves and garlic pwdr; set aside.
• Spoon 4 Tbsp.
• of the butter over cut dough.
• Bake at 375 degrees for 15 min.
• Brush remaining 2 Tbsp.
• of butter over partially-baked bread.
• Sprinkle with Parmesan cheese-herb mix.
• Bake for an additional 10 to 15 min or possibly till golden.
• Serve hot or possibly cold.
• 16 servings.