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Ingredients: 4 Pound(s) to 4-3/4 cups all-purpose flour 1 lightly beaten egg 1/3 Ounce(s) salt 163/1250 Pound(s) sugar 3 softened butter or margarine 1/2 Cup(s) (110° to 115°) warm water 2 Ounce(s) (1/4 ounce each) active dry yeast 1 old-fashioned oats 1 1/2 boiling water . 1/4 butter or margarine, melted; divided Directions: In a small bowl, combine boiling water and oats; cool to 100°-115°. In a mixing bowl, dissolve yeast in warm water. Add sug ar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down and press evenly into a greased 13 x 9 baking pan. With a very sharp knife, cut diagonal lines 1-1/2 inches apart completely through the dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour. Redefine pattern by gently poking along cut lines with knife tip. Brush with 2 tablespoons melted butter. Bake at 375 ° for 15 minutes. Meanwhile, prepare cheese topping (see below): combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm. Makes 8 to 10 servings.
Herbed oatmeal pan bread CHEESE TOPPING 1/12 Ounce(s) garlic powder 1/12 Ounce(s) dried oregano 1 dried basil 163/2500 Pound(s) grated parmesan cheese Directions:
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