Some people are terrified of baking with yeast. I am not one of those people. I conquered that fear a long time ago.
But I am lazy. And not patience. And I don’t like to bake with yeast because I don’t want to wait for the dough to rise. And even if the actual measuring and mixing of the dough only takes minutes the waiting game is where I struggle.
And this is why I don’t make yeast breads.
And this is why I came *THIS* close to not making this bread. I was lazy and impatient, (or whatever you want to call it) and wasn’t in the mood to start “cooking” dinner several hours before it was actually time to start “cooking” dinner.
But I did. Just for you. And I have no regrets.
This bread is actually easy to make, nice and airy, flavorful, AND worth the wait. I have always felt like there was something missing in my life and I guess yeast breads were that thang.
Note: Speaking of lazy. I made this in a pie pan (instead of a square 8×8 inch pan) because I didn’t feel like washing the dirty 8×8 inch pan sitting in my kitchen sink. Even though I had 60 minutes of “free” time on my hands….
Herbed Oat Pan Bread
Prep Time: 20 minutes Wait Time: 60 minutes Cook Time: 20 minutes Serves: 6-8
1 cup water
1/2 cup quick-cooking oats
1 1/2 tablespoons butter, softened
2 cups all-purpose flour
2 tablespoons sugar
1 (.25 ounce) packages active dry yeast
1 teaspoon salt
2 1/2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1-2 tablespoons oats
Preheat an oven to 375 degrees F (190 degrees C).
In a saucepan, bring water to a boil; stir in oats. Remove from the heat. Stir in 1 1/2 tablespoons butter; cool to 120 degrees F (130 degrees F). In a mixing bowl, combine 1 cup flour, sugar, yeast and salt; set aside. Beat in oat mixture until moistened. Add egg. Beat with electric hand mixer at medium speed for 3 minutes. Stir in enough remaining flour to form stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes. Punch dough down.
Press dough into a greased 8×8 inch baking pan or 8 inch round pie plate. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with 2 1/2 tablespoons melted butter.
Combine all topping ingredients expect oats. Pour mixture over bread. Sprinkle butter topped bread with reserved oats. Bake bread in the preheated oven for 20-25 minutes, or until brown.
recipe adapted from Food on the Table