Herbed Oatmeal Pan Bread

2 cups water
1 cup uncooked regular oats
3 tablespoons butter or margarine
3 1/2 to 4 cups all-purpose flour
1/4 cup sugar
2 teaspoons salt
2 (1/4-ounce) envelopes active dry yeast
1 large egg
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
6 tablespoons butter or margarine, melted and divided

Bring 2 cups water to a boil in a medium saucepan; stir in oats, and remove from heat. Stir in 3 tablespoons butter, and let mixture cool to 120°. Combine 1 1/2 cups flour, sugar, salt, and yeast in a large mixing bowl; add oat mixture and egg, and beat at low speed with an electric mixer until blended. Beat at medium speed 3 minutes. Stir in enough remaining flour to make a stiff dough.

Turn dough out onto a floured surface, and knead until smooth and elastic (about 5 minutes). Cover and let rest 15 minutes. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Press dough into a greased 13- x 9-inch pan. Cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Rotate pan, and repeat procedure in opposite direction forming diamonds.

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Combine cheese and next 3 ingredients; set aside. Drizzle dough with 4 tablespoons melted butter. Bake at 375° for 15 minutes; brush with remaining 2 tablespoons melted butter, and sprinkle with cheese mixture. Bake 10 more minutes or until golden brown. Serve warm or at room temperature.

Yield: 16 servings

Lisa Artner, Pelham, Alabama

Southern Living