Parmesan herbed oatmeal bread is a delicious homemade bread that comes out of the oven with a wonderful herb and parmesan cheese crusted top. Like most breads that have a dough that rises, this bread does require some effort and time to fix. I don't find it to be too difficult. Just be sure to follow the steps so the bread comes out tasty. This recipe is great for large meals because it makes a large batch. One thing I really appreciate about this recipe, is the fact that I don't have to divide to dough and roll out each individual one.
Parmesan Herbed Oatmeal Bread Recipe:
Bread Dough Ingredients:
- 2 cups of water
- 1 cup of old fashioned rolled oats (you can substitute with quick rolled oats, but the old-fashioned is recommended for best results)
- 3 tablespoons of butter
- 4 cups of all purpose flour (give or take 1/2 a cup)
- 1/4 cup of white granulated sugar
- 2 teaspoons of salt
- 2 packages of active dry yeast (not the quick)
- 1 large egg
I highly recommend having the ingredients prepared and measured out before starting.
1 tablespoon of grated parmesan cheese. ( I do use the powdered version over the fresh grated for this bread)
- 1/2 teaspoon of very finely crumbled up dried basil leaves
- 1/4 teaspoon of very finely crumbled up oregano leaves
- 1/4 teaspoon of garlic powder
- 1/4 of a cup of butter, melted
- 2 tablespoons of butter, melted
Directions for preparing and baking the dough:
- Put the water in a medium sized saucepan and bring it to a rolling boil.
- Remove from the heat and add in the old-fashioned rolled oats.
- Stir in the 3 tablespoons of butter.
- Allow the oatmeal to cool to a temperature of about 120 to 130 degrees Fahrenheit.
- Sift 1 1/2 cups of the flour with the sugar and salt into a large mixing bowl. Then stir in the yeast.
- Add in the oatmeal (at 120 to 130 degrees) and the egg.
- Use a high power kitchen mixture to blend the ingredients on low until partially mixed, then increase the speed to medium for about 3 minutes.
- Stir in about 2 to 2 1/2 more cups of the flour. Do this in parts until the dough is stiff. It might not take all of the flour and do not use a mixture. Over beating the dough will make the roll stiff.
- Place the dough on a floured surface and knead in about 1/2 cup of flour (possibly a bit more). Knead the dough for about 4 or 5 minutes or until it is smooth and has an elastic nature.
- Shape the dough into a large ball and cover it to rest for 15 minutes.
- In the meantime, grease a 9X13 inch baking dish.
- After the 15 minutes, punch the bread a few times to release all of the air. Take your holiday stress out on the bread! ha!
- Place the dough into the greased baking dish and even it out.
- Take the sharp tip of a knife and make perforation type cuts in diagonal like lines in each direction, creating diamonds. These lines will define the rolls' size, so make sure they aren't huge but big enough to make a roll.
- Now cover the dish so it will be slightly vented. You can take a piece of wax paper and lay it loosely on the top, then cover with a cloth. You can also use lightly greased plastic wrap (greased so it doesn't stick to the dough has it rises). Cheesecloth towels are great for covering bread.
- Allow the bread to rise for 45 minutes in a warm spot (about 80 degrees farenheit). When it's ready, it will have doubled in size.
- Preheat a calibrated oven at 375 degrees farenheit.
- Take a knife and redo the cuts you made earlier. However, this time cut all the way down but avoid tearing the dough.
- Coat the top of the dough with the 1/4 cup of melted butter.
- Place in the oven, uncovered and bake for 15 minutes.
- In the meantime, mix the dry topping ingredients together.
- After 15 minutes of baking time, brush on the 2 tablespoons of melted butter.
- Now sprinkle the top of the oatmeal bread with the dry topping ingredients. Do your best to get it even. (Don't put the spices and parmesan cheese on before baking it the 15 minutes, this helps give the bread that crust like top)
- Place back in the oven to bake for about 10 to 15 minutes. The bread will the golden brown when ready. Avoid over cooking so the bread will not be dry.
- The rolls are best when served warm, so I advise good timing.
Making the dough ahead of time:
You can make this dough up to 24 hours ahead of time. However, you will have to follow these steps for dough used at a later time:
Omit the rising for 45 minutes at 80 degrees Fahrenheit. Instead let the dough stand covered for 20 minutes at room temperature. Remove the cloth, but keep the greased plastic wrap on and store in the refrigerator at least 2 hours but not over 24 hours.
You can also divide the dough into two sections at that rising point and make one that day and save the other for the next day. I think it's just easier to make it all at one time.
Parmesan herbed oatmeal bread is a great alternative to regular rolls and makes a large batch. It can easily serve 8 to 10 guest, unless your guest have really hearty appetites. It takes two batches for my family. We do like to eat.
Warning: I do recommend that you tell your guest these contain oatmeal. Some people are allergic to oatmeal. In fact, I recommended anyone ask their dinner guest if they have any food allergies ahead of time. It seems to be more and more common. My best friend just recently touched a scone to her mouth before realizing it had cinnamon in it, a spice she is allergic to. I hope you enjoy your parmesan herbed oatmeal bread!