Cheesy Italian Oatmeal Pan Bread

READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success).
  • Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter.
  • Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker).
  • Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well.
  • Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed.
  • By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.
  • (*I just put everything in my standing mixer bowl and mixed it with the dough hook.).
  • If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
  • (Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).
  • Shape dough into a ball and let rest for 15 minutes.
  • Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine).
  • Repeat in opposite direction, creating a diamond pattern.
  • Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).
  • Heat oven to 375. Uncover dough, redefine diamond pattern if you like.
  • Combine parmesan cheese, basil, oregano and garlic powder and set aside.
  • Spoon 2-4 T of butter across the dough.
  • Bake 10-15 minutes.
  • Brush remaining butter over partially baked bread.
  • Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown.
  • Serve warm or cool.
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