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This easy Herbed Oatmeal Pan Bread is soft, fluffy and topped with Parmesan cheese and Italian herbs. The perfect homemade bread for soup or pasta!
Why You’ll Love This Recipe
Nothing goes better with a big pot of homemade soup than a slice of warm, freshly baked bread! On cold, busy days, I love having an easy homemade bread recipe I can turn to, and this Herbed Oatmeal Pan Bread has been a family favorite for years. The oatmeal gives the bread a wonderful texture while keeping it soft and light, and the combination of Parmesan cheese, basil and oregano adds just the right amount of savory flavor. It’s delicious served warm from the oven with a little butter and is one of my favorite breads to serve with soup. Best of all, it’s made right in a pan, so there’s no need to fuss with shaping individual rolls or a loaf.
Ingredients Needed
- Watter
- Rolled Oats
- Butter
- All-Purpose Flour
- Sugar
- Salt
- Rapid Rise Yeast
- Egg
- Parmesan Cheeser
- Dried Basil
- Dried Oregano
- Garlic Powder
How to Make Herbed Oatmeal Pan Bread
- Combine old fashioned oats with butter and hot water to form a thick mixture.
- Combine flour, sugar, salt and yeast in a large bowl; mix well.
- Add rolled oats mixture and egg to dough; blend at low speed until moistened,
- Knead the dough until is is smooth and elastic.
- By hand, stir in additional 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 until light and doubled in size, about 45 minutes
- 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 melted butter over cut dough.
- Bake at 375 degrees F for 15 minutes.
- Brush remaining butter over bread.
- Combine Parmesan cheese, basil, oregano and garlic powder in a small bowl; mix well.
- Sprinkle dough with cheese/herb mixture.
- Bake until golden brown, about 10 to 15 minutes.
- Serve warm or cool
Tips from leigh Anne
- Use old-fashioned oats if the recipe calls for them. Old-fashioned rolled oats give the bread a wonderful texture. Quick oats absorb liquid differently, so it’s best to use the type specified in the recipe.
- Check your yeast. Make sure your yeast is fresh and active before getting started. If you’re new to baking with yeast, check out my guide to proofing yeast for helpful tips.
- Don’t add too much flour. For soft, tender oatmeal bread, add flour gradually. The dough should be soft and slightly tacky rather than stiff or dry. Too much flour can make your bread dense.
- Give the dough time to rise. Allow the dough to rise in a warm, draft-free spot until it reaches the size indicated in the recipe. A cool kitchen may require a little extra rising time.
- Use freshly grated Parmesan cheese. Freshly grated Parmesan has wonderful flavor and makes a delicious topping when combined with the basil and oregano.
- Watch the bread as it bakes. Oven temperatures can vary, so keep an eye on your bread toward the end of baking. You want a beautiful golden-brown top without overbaking and drying out the bread.
- Serve it warm. This bread is especially delicious served warm from the oven. Add a little butter or dip it into your favorite soup or pasta sauce.
Frequently Asked Questions
What does the oatmeal do in bread?
Oatmeal adds texture, flavor and moisture to homemade bread. It gives the bread a slightly hearty quality while still allowing it to be soft and tender. It’s a great way to add a little something extra to a basic yeast bread recipe.
Can I use different herbs in the oatmeal bread?
Absolutely! Basil and oregano give this bread its delicious Italian flavor, but you could also experiment with rosemary, thyme or an Italian seasoning blend. Dried herbs work especially well because they’re easy to keep on hand.
Can I freeze herbed oatmeal pan bread?
Yes, this bread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months for best quality. Thaw at room temperature and warm in the oven before serving.
What is the best way to store leftover oatmeal bread?
Store leftover bread in an airtight container or tightly wrapped at room temperature for 2–3 days. For longer storage, freeze it. Avoid refrigerating bread, which can cause it to become stale more quickly.
If you’re looking for an easy homemade bread to serve with your favorite soup or pasta, this Herbed Oatmeal Pan Bread is a recipe you’ll want to keep handy. It’s soft, light and full of flavor, with a delicious combination of oatmeal, Parmesan cheese and Italian herbs. Whether you’re serving it with a big pot of soup on a chilly evening or alongside your favorite pasta dinner, this savory homemade bread is sure to become a family favorite!
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Herbed Oatmeal Pan Bread
Ingredients
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 rapid rise yeast
- 1 egg
Herb Butter
- 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
Instructions
Bread
- 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
Tips & Notes:
- Use old-fashioned oats if the recipe calls for them. Old-fashioned rolled oats give the bread a wonderful texture. Quick oats absorb liquid differently, so it’s best to use the type specified in the recipe.
- Check your yeast. Make sure your yeast is fresh and active before getting started. If you’re new to baking with yeast, check out my guide to proofing yeast for helpful tips.
- Don’t add too much flour. For soft, tender oatmeal bread, add flour gradually. The dough should be soft and slightly tacky rather than stiff or dry. Too much flour can make your bread dense.
- Give the dough time to rise. Allow the dough to rise in a warm, draft-free spot until it reaches the size indicated in the recipe. A cool kitchen may require a little extra rising time.
- Use freshly grated Parmesan cheese. Freshly grated Parmesan has wonderful flavor and makes a delicious topping when combined with the basil and oregano.
- Watch the bread as it bakes. Oven temperatures can vary, so keep an eye on your bread toward the end of baking. You want a beautiful golden-brown top without overbaking and drying out the bread.
- Serve it warm. This bread is especially delicious served warm from the oven. Add a little butter or dip it into your favorite soup or pasta sauce.
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Joanne Steen (a Canadian Friend) says
What a great recipe! We loved them, so much! So good with a bowl of soup!
Joanne Steen (a Canadian says
Wonderful recipe! We loved them! So good with a bowl of soup!
Beverly Matheson says
I always had a big pot of chili ready for the kids when they got back from trick or treating (along with some hot chocolate). This bread would go well with it too. Thanks for posting it.
Melissa says
looks delicious…I am the kind of mom who bakes 100% whole wheat bread (I LOVE my wheat grinder) so I am wondering if you’ve ever tried this with some/all wheat flour??? just curious…thanks for sharing!
Leigh Anne says
I have never tried it with 100 percent whole wheat or any whole wheat but I bet it would work great – let me know if you try it.
Kayle says
This looks so so sooo yummy!!!!