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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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The Parmesan cheese and herb toppings on this rich pan bread is too tempting to resist. Eating just one piece isn't an option around our house! Ingredients:
2 cups boiling water |
1 cup quick-cooking oats |
3 tablespoons butter, softened |
3-3/4 to 4-3/4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
2 packages (1/4 ounce each) active dry yeast |
2 teaspoons salt |
1 egg |
topping: |
6 tablespoons butter, melted, divided |
1 tablespoon grated parmesan cheese |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
Directions:
1. In a small bowl, pour boiling water over cereal. Add butter. Let stand until mixture cools to 120°-130°, stirring occasionally.
2. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Beat in oat mixture until moistened. Add egg. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
4. Punch dough down. Press dough into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
5. Brush with 4 tablespoons melted butter. Bake at 375° for 15 minutes. Brush with remaining butter. Combine the cheese, basil, garlic powder and oregano; sprinkle over bread. Bake 10-15 minutes longer or until golden brown. Yield: 16-20 servings.
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