Herbed Oatmeal Pan Bread

Submitted by: Adrienne

1 1/2 c. boiling water
1 c. old fashioned oats (I used quick oats and it turned out fine)
2 pkgs (1/4 oz each) active dry yeast (which equals 1 1/2 Tbsp)
1/2 c. warm water
1/4 c. sugar
3 Tbsp butter, softened
2 tsp salt
1 egg
4 to 4 3/4 c. all-purpose flour

Topping:
1/4 c. butter, melted and divided
2 Tbsp grated Parmesan cheese
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder

In a small bowl, combine boiling water and oats; cool to 110-115 degrees (warm). In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg, oat mixture and 2 c. flour; beat until smooth. Stir in enough remanining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 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. Press evenly into a greased 9 x 13 pan. With a very sharp knife, cut diagonal lines 1 1/2 in. apart completely through the dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise until doubled again, about 1 hour.

Redefine pattern by gently poking along cut lines with knife tip. Brush with 2 Tbsp melter butter. Bake at 375 degrees for 15 minutes. Meanwhile, combine parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter and sprinkle with cheese mixture. Bake for 5 minutes. Cover loosely with foil and bake 5 more minutes. Serve warm.

Note: up here in the higher altitudes, you'll probably need less baking time. I don't remember exactly how long I baked it for, but maybe just start with 10-12 minutes the first round, then 3-4 minutes each next round until done. You'll just have to keep checking it to see how many minutes it really needs.