Oatmeal Bread is a filling, and flavorful bread topped with cheese and herbs. The perfect side for your favorite soup recipes.
Nothing goes better with a pot of soup than some nice warm bread. But cold busy days require and easy and delicious bread recipe like this herbed oatmeal bread. It is one of our favorite bread recipes and my favorite thing to serve with soup.
How to Make Oatmeal Bread
Thanks to the oatmeal the bread has a great texture and is still nice and light.
- Combine old fashioned oats with butter and hot water to form a thick mixture.
- The oatmeal mixture is added into the dough. Knead the dough until is is smooth and elastic. Place dough into a greased 9 x 13 pan and score the dough with a knife, cut all the way through the dough to the bottom of the pan, forming a diamond shape in the dough.
- Cover loosely with a towel and allow it to rise. After it has risen, redefine the cuts by cutting through them a second time. Do not pull the knife through the dough, use an up and down motion.
- Brush dough with 4 Tablespoons of melted butter.
- Bake bread in a 375 degree F oven for 15 minutes. Remove bread and brush with remaining melted butter. Sprinkle with herb and cheese mixture.
- Bake for an additional 10-15 minutes or until golden brown.
My favorite part is the yummy cheese and herb topping!
This oatmeal bread is always a favorite at our house. Although we love serving it with soup it is perfect with just about everything!
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Oatmeal Bread Recipe
Herbed Oatmeal Bread
- 2 cup water
- 1 cup rolled oats
- 3 Tbsp butter
- 3 3/4 to 4 3/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tsp salt
- 2 pkg. Active dry yeast
- 1 egg
- 1 Tbsp grated Parmesan cheese
- 1 tsp dried basil leaves
- 1/2 tsp dried oregano leaves
- 1/2 tsp garlic powder
- 6 Tbsp butter melted
- Bring water to a boil in a medium saucepan; stir in rolled oats
- Remove from heat; stir in 3 tablespoons butter
- Cool to 120 to 130 degrees F.
- 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 the dough until smooth and elastic - about 5 minutes
- Cover with a towel and let rest for 15 minutes
- Grease 13 x 9-inch pan
- Punch down dough several times to remove all air bubbles and press into greased 9 x 13 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 (80 to 95 degrees F) until light and doubled in size, about 45 minutes
- Heat oven to 375 degrees F.
- After dough has risen, redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough
- Spoon 4 tablespoon of the melted butter over cut dough
- Bake at 375 degrees F for 15 minutes
- Brush remaining 2 tablespoons butter over bread
- In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well
- Sprinkle dough with cheese/herb mixture
- Bake for an additional 10 to 15 minutes or until golden brown
- Serve warm or cool
Originally posted October, 2009