The Humpherys Family

Herbed Oatmeal Bread Squares

Source  Internet
Recipe Added:  3/17/2012
2 cups water
1 cup regular oats
3 Tbsp + 6 Tbsp butter
3 3/4 to 4 3/4 cup flour
1/4 cup sugar
2 tsp salt
2 pkg active dry yeast
1 egg
1 Tbsp grated Parmesan cheese
1 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
Preheat oven to 375. Bring water to a boil, stir in rolled oats. Remove from heat; stir in 3 Tbsp butter. Cool. In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix until smooth and elastic, about 5 minutes. Cover with a towel and let rest for 15 minutes.

Grease 9x13 pan. Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel.

Let rise in warm place until light and doubled in size, about 45 minutes. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.

In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 Tbsp of the butter over cut dough. Bake 15 minutes. Brush remaining 2 Tbsp butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.
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