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Herbed Oatmeal Pan Bread

2 c. water
1 c. rolled oats
3 T. butter
3 3/4 -4 3/4 c. flour
1/4 c. sugar
2 tsp. salt
2 pkg. yeast
Herb Topping:
1 T. Parmesan cheese
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. garlic
6 T. butter, melted

Grease 9x13 baking pan. Bring water to boil. Stir in oats, remove from heat, stir in 3 T. butter. Cool to 120-135º. Mix 1 1/2 c. flour, sugar, salt and yeast. Blend well. Add oat mixture and egg. Blend until moistened. By hand, stir in 1 3/4 to 2 1/2 c. flour, form stiff dough. On floured surface, knead in 1/2 to 3/4 c. flour until dough is smooth and elastic. Shape dough into ball, cover with bowl, let rest 15 minutes. Punch down for air bubbles. Press into pan, using sharp knife, cut diagonal lines 1 1/2 inch apart. Cover loosely with greased plastic wrap and cloth. Let rise about 45 minutes or until double in size. Preheat oven to 375º. Uncover dough, redefine cuts by poking with fork or knife. Do not pull knife. In small bowl, combine cheese and herbs, set aside. Spoon 4 T. butter over dough. Bake for 15 minutes. Brush on remaining butter and sprinkle with herb mix. Bake additional 10-15 minutes or until golden brown.

Jonathan Foster - Winchester, VA




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