| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Rolled oats |
| 3 |
tb |
Margarine |
| 4 3/4 |
c |
Flour, all-purpose |
| 1/4 |
c |
Sugar |
| 2 |
pk |
Dry yeast |
| 1 |
|
Egg |
| 1 |
tb |
Parmesan cheese |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Oregano |
| 6 |
tb |
Butter, melted |
INSTRUCTIONS
Grease 13"X9" pan or 2 8 " or 9" square pans. Boil water, stir in oats
remove from heat stir in butter. Cool to 120-130 degrees. Combine 1 1/2
cups flour, sugar,salt, and yeast. Blend well. Add oat mixture and egg.
Blend until moist, beat 3 minutes @ medium speed. Stir in flour to make
stiff dough. Knead until smooth (5 minutes) Shape into ball and let rest 10
minutes. Punch down, press into pan or pans. Cut diagonal lines 1 1/2"
apart. Cover with plastic wrap and let rise until double (about 45 minutes)
Combine parmesan cheese, basil and oregano. Brush bread with 4 tablepoons
melted butter. Bake at 375 degrees for 15 minutes. Brush with 2 tablespoons
melted butter and sprinkle with herb/parmesan mixture. Bake another 15
minutes.
NOTES : Bread may be made one day, refrigerated overnight and baked the
following day.
Posted to MC-Recipe Digest V1 #371, by "timothy a. lunchuck"
<jock@third-wave.com> on Tue, 14 Jan 1997.
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