Oatmeal Pan Bread

 2 C water

1C rolled oats

3 T butter

3 ¾ to 4 ¾ C flour

¼ C sugar

2 tsp salt

2 pkg active dry yeast

1 egg

 6 T melted butter

 

Grease 13 x 9 pan or two 8x8.  Bring water to boil stir in rolled oats.  Remove from heat; stir in 3 T butter.  Cool to 120 to 130

 

Lightly spoon flour into measuring cup; level off.  In large bowl, combine 1 ½ C flour, sugar, salt and yeast; blend well.  Add rolled oats mixture and egg.  Blend at low speed until moistened, then beat 3 min at medium speed.  B hand, stir in 1 ¾ C to 2 ½ C flour to form stiff dough.

 

On floured surface, knead in ½ to ¾ C flour until dough is smooth and elastic, about 5 min.  Shape dough into ball; cover with large bowl.  Let rest 15 min.  Punch dough down several times to remove all air bubbles.  Press into greased pan.  Using very sharp knife, cut diagonal lines 1 ½ “ apart. Cutting completely through dough. Repeat in opposite direction, creating diamond pattern. Repeat in opposite direction, creating diamond pattern.  Cover loosely with greased plastic wrap and cloth towel**

 

Heat oven to 375.  Uncover dough.  Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do mot pull knife through dough.  Spoon 4 T butter over cut dough.  Bake 375 for 15 min.  Brush remaining 2 T butter over partially baked bread.  Bake an additional 10 to 15 min or until golden brown. 

To bake at a later time, at this point let stand at room temp for 20 min.  Remove cloth towel.  Refrigerate 3 to 24 hours.  Remove plastic wrap from dough; let stand at room temp 30 min.  Bake as directed above.

 

A mixture of parmeasan cheese, basil, oregano and garlic powder can be sprinkled over the rolls when they are removed part way through baking…or cinnamon sugar…or nothing.