January 13, 2010

Herbed Oatmeal Bread

Compliments of: realmomkitchen.com

2 cups of water
1 cup of oats (I like to use extra thick rolled oats)
3 tablespoons butter
4- 4 1/2 cups of unbleached flour
1/4 cup sugar
2 teaspoon salt
4 teaspoons of yeast
1 egg
1 tablespoon grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
3 tablespoons melted butter

Bring water to a boil. Remove from heat and add oatmeal and 3 tablespoons of butter. Cover and let cool to about 130 degrees (warm to touch). Place cooled oatmeal mixture, 2 cups of the flour, sugar, salt, yeast and egg into a mixer. Use a dough hook. Knead on low speed for 3 minutes. Add the remaining 2 cups of flour (you made need up to 1/2 cup more until you have formed a stiff dough, or until all the dough is formed into a ball and not sticking to the sides of the mixer). Knead on low speed for another 5 minutes. Cover with a towel and let sit 15 minutes. Butter a 9x13 inch baking pan. Press the dough into the greased pan. Using a sharp knife cut diagonal lines 1 1/2 inch a part, cutting completely through the dough. Repeat in opposite direction creating diamond pattern. Let rise until doubled (about 45 minutes). Preheat oven to 375 degrees. Melt 2 tablespoons of butter and brush over bread. Place in oven and cook
for 15 minutes. Remove from oven and brush with remaining 1 tablespoon of butter and sprinkle with Parmesan cheese, basil, oregano and garlic powder. Place bake in oven and bake 15 - 20 minutes more. Remove from oven and cover with a towel for about 15 minutes. Enjoy!
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1 comment:

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