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
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.