Oatmeal Pan Bread Recipes

SAVORY OATMEAL PAN BREAD

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.

HERBED OATMEAL PAN BREAD

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.

OATMEAL BREAD I

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.

HERBED OATMEAL PAN BREAD

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

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.

OATMEAL BREAKFAST BREAD

Steps:

• Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess.
• Put the pan on a baking sheet.
• In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed. Set aside.
• Whisk together the eggs, applesauce, oil and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case.
• in which less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.
• Bake for 55 to 65 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean. Transfer the bread to.
• a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.

SOFT OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed)., Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature.

CHEESY ITALIAN OATMEAL PAN BREAD

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.

OATMEAL PAN BREAD

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.