Oatmeal Pan Bread

This is a Special Occasion Bread.

And by that I mean that this isn't going to be as "hands-off" as some of the other breads I've posted, like this one and this one. BUT that does NOT mean that this recipe is difficult! I only mean that this one maybe demands a slight bit more of your focus and attention. That's all. No special equipment, no crazy ingredients. Just your brain and your hands. Ok? Great!

Now, are you ready to make, and consume, the best bread you've ever had in your life?

Herbed Oatmeal Pan Bread
Recipe from my mother-in-law
Prep time: 20 minutes   Rise time: 1 hour total   Bake time: 25-30 minutes

Bread:
2 cups water
1 cup rolled oats
2 tbsp butter
3 3/4 to 4 3/4 cups all-purpose flour
1/4 cup sugar
2 tsp salt
4 1/2 tsp active dry yeast (two of those little packets)
1 egg

Herb Topping:
6 tbsp butter, melted and divided
1 tbsp grated Parmesan cheese
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder

1. Grease a 9x13 baking pan (OR two 8 or 9-inch square pans if you want one tonight and the other for tomorrow). Set aside.

2. Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat and stir in the 3 tbsp butter. Cool to 120-130 degrees F.

No thermometer? Touch it. If it's tingly hot, but you're not screaming in pain, it's good to go.

3. In a large bowl, combine 1 1/2 cups flour, sugar, salt, and yeast; blend well. Add the rolled oats mixture and egg. Blend with an electric mixer at low speed until moistened; increase speed to medium and beat for 3 minutes. By hand, stir in 1 3/4 cups to 2 1/2 cups flour to form stiff dough.

Add in the oatmeal.

Sorry about that finger slipping into the shot.

Looking kinda soupy but we'll tighten it up!

Stir, stir, stir

Use those muscles!

4. On a floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Punch down dough to remove all air bubbles.

Nice and smooth and ready-to-rise

Cover and maybe tidy up the kitchen a bit.

A little bit bigger than before

Got any aggression you need to let out?

5. Press the dough into the greased pan. Using a sharp knife, cut diagonal lines 1 1/2" apart, cutting completely through the dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and a cloth towel**. Let rise in a warm place until light and doubled in size, about 45 minutes.

The dough might take some coaxing to press into the corners.

Cut carefully.

We're getting closer! This is ready to cover and rise again.

**Get Ahead: To bake at a later time, at this point let stand at room temperature for only 20 minutes. Remove cloth towel and refrigerate 2 to 24 hours. Remove plastic wrap from dough; let stand at room temperature 30 minutes. Bake as directed below.

6. Heat oven to 375 F. Uncover dough. Redefine cuts by poking the tip of the knife into the cuts until the knife hits the bottom of the pan; do not pull the knife through the dough. Spoon 4 tablespoons of melted butter over the cut dough. Bake for 15 minutes.

This pan stayed in my fridge for 24 hours before looking this pretty.

BUTTER

7. While the bread bakes, combine the cheese, basil, oregano, and garlic powder in a small bowl. Brush remaining 2 tablespoons butter over the partially baked bread. Sprinkle with the herb topping. Bake an additional 10 to 15 minutes or until golden brown. Serve warm or at room temperature.

This little bowl will take this bread over the top.

Half-baked and ready for the fun stuff!

Omg it just keeps getting better!

I watched my mother-in-law make this bread for years, in awe, before I finally felt confident enough to make this myself.  I mean, come on, the need to measure the temperature of an ingredient?  Kneading??  Clearly this was some crazy Laura-Ingalls-Wilder-esque recipe that was much too difficult for me to handle.

I knew, after my first time making this, that I could not have been more wrong. This. Is. EASY.

Because after making some oatmeal (touching it to make sure it was hot but not too hot), stirring up some dough, punching dough, and watching a clock, I had the most amazing bread I've ever eaten. These rolls are light but hearty. Buttery golden, and pure herb-y deliciousness. I won't tell you that you'll stop at seconds. Rather, I'll just say that no one will judge you for having fourths.

And that's why this is Special Occasion Bread.