HERBED OATMEAL PAN BREAD
This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.-Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine boiling water and oats; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add sugar, 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 surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down and press evenly into a greased 13x9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through 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 a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, 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. Freeze option: After placing dough in pan and cutting diamond pattern, cover tightly and freeze. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 11/2 hours. Bake as directed.
Nutrition Facts : Calories 107 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 188mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY OATMEAL PAN BREAD
This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.
Provided by Martha Rose Shulman
Categories easy
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade. Sift together the flour, baking powder, salt, and ground pepper and add to the oats. Add the remaining ingredients except 2 tablespoons of the olive oil and mix at medium speed or pulse together until well blended. Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
- Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes. Remove from the oven and spread the batter in the pan.
- Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle. Remove from the heat and serve hot, or allow to cool on a rack.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 130 milligrams, Sugar 1 gram, TransFat 0 grams
HONEY-OAT PAN ROLLS
These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.-Arlene Butler, Ogden, Utah
Provided by Taste of Home
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
Nutrition Facts : Calories 103 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 126mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GRANDMA'S OATMEAL BREAD
My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 slices each).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.
Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
OATMEAL BREAD
I love this!!! My mom makes this and it's gone in no time at all!!! A really simple recipe but delish! It makes two loaves or you could make 1 loaf and some rolls too.
Provided by IAcupcake
Categories Breads
Time 2h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Pour boiling water over oats and let sit until luke warm.
- Add yeast, sugar, warm water, and 1/2 cup flour. Mix and let stand for 10 minutes.
- Add salt, oil, and 5 1/2 cups flour. Knead till smooth on a lightly floured surface.
- Put the dough in a large, lightly oiled bowl. Cover and let rise until double in size. Punch the dough down, and let rest for 10 minutes.
- Form into bread or rolls. Let rise in the greased bread pans and bake at 400 degrees for 60 mintues.
Nutrition Facts : Calories 1844.8, Fat 20, SaturatedFat 3.1, Sodium 1179.6, Carbohydrate 364.6, Fiber 14.8, Sugar 51.5, Protein 46.6
OATMEAL BREAD I
Dough needs to rise overnight.
Provided by DeeDee
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time P1DT2h45m
Yield 30
Number Of Ingredients 10
Steps:
- Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
- Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
- Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
- Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Cholesterol 12.4 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 85.4 mg, Sugar 3.1 g
HERBED OATMEAL PAN BREAD
I have been making this easy, yummy pan bread for quite some time. Everyone loves it. Great with soups in the winter. It doesn't take too long to make as the total preparation time is about 1 hour and 45-50 minutes.
Provided by Mimi in Maine
Categories Yeast Breads
Time 2h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Grease 9x13 baking pan.
- Bring water to a boil in a medium saucepan and stir in the rolled oats.
- Remove from heat and stir in 3 tablespoons butter; cool to lukewarm (about 110-120 degrees).
- In a large bowl combine 1 1/2 cups flour, sugar, salt, and yeast.
- Add the rolled oat mixture and beat well till moistened--continue blending for about 3 minutes.
- Add the beaten egg and mix well.
- Then add 1 3/4-2 1/2 cups of flour for form stiff dough.
- On floured surface, knead in 1/2-3/4 cups more flour till dough is smooth and elastic, about 5 minutes.
- Shape into a ball, cover with a large bowl leaving it on the counter and rest about 15 minutes.
- Punch down dough several times to remove any air bubbles.
- Press into the greased pan.
- Using a very sharp knife, cut diagonal lines 1 1/2" apart, cutting completely through the dough; repeat in opposite direction creating a diamond effect.
- Cover with greased plastic wrap and cloth towel and let rise in a warm place for about 45 minutes till double.
- Herb Topping: (optional) Mix the basil, cheese, and garlic powder together and set aside; melt the butter and keep separate.
- Bake at 375 degrees for about 20 minutes.
- Brush top with butter and then the Herb Topping and return to oven for an additional 5-10 minutes or till done.
OATMEAL PAN BREAD
We love this beautiful good-for-you bread ! The oats give it a distinctive flavor and it is wonderful toasted or with a bowl,of homemade soup.
Provided by Chef Glaucia
Categories Yeast Breads
Time 2h25m
Yield 1 bread, 10 serving(s)
Number Of Ingredients 16
Steps:
- 1- Combine boiling water and oats. Let it cool.
- 2- In a mixing bowl, combine yeast, sugar, oil, egg, salt, oat mixture and 2 cups white whole wheat flour. Beat until smooth.
- 3- Add remaining flour to form a soft dough. Knead until smooth and elastic ( about 8 minutes ).
- 4- Press the dough evenly into a greased 13-in. X 9-in. baking pan. Cover and let it rise in a warm place for 45 minutes.
- 5- Punch the dough down in the pan and with a sharp knife, cut diagonal lines 1-1/2 inches apart completely through dough. Repeat in opposite direction, creating a diagonal pattern.
- 6- Cover and let it rise until doubled, about 1 hour.
- 7- Brush with the melted butter, sprinkle with kosher salt, pamesan cheese, herbs and garlic powder, if desired.
- 8- Bake at 350º F for 20 to 25 minutes or until golden brown.
OATMEAL PAN BREAD
A cake-like bread, but not too sweet!...Serve warm with your favorite jams or jellys.....Great Breakfast treat.......
Provided by Debe6496
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- Spray 9x9" pan with non-stick cooking spray.
- Combine dry ingredients.
- Mix well.
- Add remaining ingredients and beat with electric mixer until well blended.
- Pour into baking pan and bake 30 minutes.
Nutrition Facts : Calories 278.8, Fat 10.6, SaturatedFat 5.8, Cholesterol 58.4, Sodium 338.6, Carbohydrate 40.7, Fiber 2.4, Sugar 18, Protein 6.1
CHEESY ITALIAN OATMEAL PAN BREAD
I found this recipe on the back of a bag of Pillsbury flour. This bread has great texture and flavor and looks good as well. I made mine on a round baking stone so it was shaped more like a pizza. The bread is at its most amazing when it's fresh from the oven, but it's still soft and flavorful the morning after - I know because I ate some for breakfast! Prep time includes rising/resting. Eight servings is an estimate - our family of four ate about half of it at one meal (served alongside pasta).
Provided by pattikay in L.A.
Categories Yeast Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success).
- Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter.
- Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker).
- Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well.
- Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed.
- By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.
- (*I just put everything in my standing mixer bowl and mixed it with the dough hook.).
- If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
- (Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).
- Shape dough into a ball and let rest for 15 minutes.
- Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine).
- Repeat in opposite direction, creating a diamond pattern.
- Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).
- Heat oven to 375. Uncover dough, redefine diamond pattern if you like.
- Combine parmesan cheese, basil, oregano and garlic powder and set aside.
- Spoon 2-4 T of butter across the dough.
- Bake 10-15 minutes.
- Brush remaining butter over partially baked bread.
- Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown.
- Serve warm or cool.
Nutrition Facts : Calories 439.6, Fat 15.4, SaturatedFat 8.8, Cholesterol 61.6, Sodium 781.1, Carbohydrate 62.1, Fiber 3.2, Sugar 6.7, Protein 12.8
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