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Herbed Oatmeal Pan Bread

Serve your family this savory oatmeal baked bread brushed with cheese-herb mixture.

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  • prep time 15 min
  • total time 1 hr 45 min
  • ingredients 13
  • servings 16
 

Ingredients

Bread

2
cups water
1
cup oats
3
tablespoons butter
3 3/4
to 4 3/4 cups all-purpose flour
1/4
cup sugar
2
teaspoons salt
2
packages regular active dry yeast
1
egg
6
tablespoons butter, melted

Herb Butter

1
tablespoon grated Parmesan cheese
1/2
teaspoon dried basil leaves
1/4
teaspoon dried oregano leaves
1/4
teaspoon garlic powder

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart saucepan, heat water to boiling. Stir in oats. Remove from heat. Stir in 3 tablespoons butter. Cool to 120°F to 130°F. In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Beat in cooled oats mixture and egg with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 1 3/4 cups to 2 1/2 cups of the flour to form a stiff dough.
  • 2 On floured work surface, knead in remaining 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes.
  • 3 Grease 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Press dough evenly in pan. With 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°F to 85°F) about 45 minutes or until light and doubled in size.
  • 4 Heat oven to 375°F. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. Spoon 4 tablespoons of the melted butter over cut dough. Bake 15 minutes.
  • 5 Meanwhile, in small bowl, mix Parmesan cheese, basil, oregano and garlic powder; set aside.
  • 6 Brush partially baked bread with remaining 2 tablespoons butter; sprinkle with cheese-herb mixture. Bake 10 to 15 minutes longer or until golden brown. Serve warm or cool.
  • 1 In 2-quart saucepan, heat water to boiling. Stir in oats. Remove from heat. Stir in 3 tablespoons butter. Cool to 120°F to 130°F. In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Beat in cooled oats mixture and egg with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 1 3/4 cups to 2 1/2 cups of the flour to form a stiff dough.
  • 2 On floured work surface, knead in remaining 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes.
  • 3 Grease 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Press dough evenly in pan. With 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°F to 85°F) about 45 minutes or until light and doubled in size.
  • 4 Heat oven to 375°F. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. Spoon 4 tablespoons of the melted butter over cut dough. Bake 15 minutes.
  • 5 Meanwhile, in small bowl, mix Parmesan cheese, basil, oregano and garlic powder; set aside.
  • 6 Brush partially baked bread with remaining 2 tablespoons butter; sprinkle with cheese-herb mixture. Bake 10 to 15 minutes longer or until golden brown. Serve warm or cool.

EXPERT TIPS

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Expert Tips

Cutting through the dough before baking makes this tasty bread easy to break into pieces after baking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
350mg
350%;
Total Carbohydrate
29g
29%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.