Herbed Oatmeal Pan Bread
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 large egg, room temperature, lightly beaten
- 4 to 4-3/4 cups 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
Reviews
I have been making this recipe for years. My family loves it. I love to serve it with soup.
Best bread ive ever made, could you advise on measurements for half the quantity. . Thank you.
a favorite of our kids. a hit at get-togethers. easy and really is foolproof, not to mention very very tasty. have made at least a dozen times.
This recipe has been my go to for special meals. My family always is happy to see it.
This bread was great! Really enjoyed the heavier texture but the wonderful flavor of the topping.
I've been making this bread for many years. It may look complicated, but it's really very simple, fast and is one of my go-to recipes for soup and bread potlucks. The dough recipe is also my standard for loaves. I add an extra 1/2 c. oats and cut back the flour. Since oatmeal doesn't have gluten, I always use bread flour for a better texture.
Nice flavor and well received at work.
This is truly delicious. I was a little hesitant about making it at first because of the slightly longer list of ingredients and instructions than I am use to, but it is so worth it to take the trouble to make, and really not that much effort at all - I used my bread maker to prepare the dough for the first rising (on the regular dough programme), and it rose huge! I did the second rising as per instructions, and followed the recipe exactly apart from this. It is so good, and smells wonderful baking! Any leftovers are just as good cold, we think. I serve it with soup, or baked ziti (TOH recipe).
My family loves this bread. I didn't like all of the "goodies" just being on the top. So I make half of the recipe and still put it in a 9x13. This makes it more like a foccacia bread. Delicious!!
I love to bake this hearty bread every fall. It goes so well with steaming bowls of soup. The flavor is delicious and we really enjoy the "oatiness" of this bread.