Recipe for Cheesy Italian Oatmeal Pan Bread

I haven’t tried this yet. It’s off of the the back of a Pillsbury BEST(R) Flour bag.

  • 2 c water
  • 1 c rolled oats
  • 3 Tbsp butter or margarine
  • 4-5 c flour
  • 1/4 c sugar
  • 2 tsp salt
  • 2 (1/4 ounce) packages active dry yeast
  • 1 large egg
  • 1 cup shredded mozzarella cheese
  • Topping:
    • 1 Tbsp grated Parmesan cheese
    • 1/2 tsp dried basil leaves
    • 1/4 tsp dried oregano leaves
    • 1/2 tsp garlic powder
    • 4 Tbsp butter or margarine, softened.

Spray 13×9 baking pan with no-stick spray. Bring water to a boil in a medium saucepan; stir in rolled oats and butter. Cool to 100-110 F. Combine 1-1/2 cups flour, sugar, sault, and yeast in a large mixing bowl; blend well. Add rolled oats mixtures and egg. Blend at low speed with an electric mixer until moistened. Beat 3 minuts at medium speed. By hand, stir in 1 3/4 – 2 1/2 cups flour and cheese to form stiff dough.

Knead in 1/2-3/4 cup flour on a floured surface, until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover in large bowl. Let rest 15 minutes. Punch down dough; press into greased pan. With a 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 warm place (80-85 F) until light and doubled in size, about 45 minutes.

Heat oven to 375 F. Uncover dough; redefine diamond pattern by cutting in an up and down motion through to the bottom of the pan with a sharp knife. Combine Parmesan cheese, basile, oregano and garlic powder. Set aside. Spoon 4 (2??) Tbsp of butter over cut dough. Bake for 15 minutes. Brush remaining 2 Tbsp of butter over partially baked bread. Sprinkle with Parmesan mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

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