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Letting the juices of life (or food) drip from my chin!

Herbed Oatmeal Pan Bread

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I used a recipe in the Pillsbury The Complete Book of Baking Cookbook that was published in 1993.  It is a wonderful edition filled with wonderful recipes.  You may be able to find a used copy at popular book sellers.  It reminds me of an oatmeal bread that my Aunt made when I was living with her.  This one has a nice herb topping. It takes some time to make, but is well worth the effort I think.

Herbed Oatmeal Pan Bread

Serves 16

adapted from Pillsbury The Complete Book of Baking p 458


  • 2 cups boiling water
  • 1 cup rolled oats (Old Fashioned)
  • 3 Tbsp butter
  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 2 packets active dry yeast (but I used only one and they turned out fine)
  • 1 egg
  • 1 3/4-2 1/2 cups additional flour, as needed

Herb Topping:

  • 2 Tbsp grated Parmesan cheese
  • 1/2 tsp dried basil leaves
  • 1/4 tsp dried oregano leaves
  • 3 Tbsp melted butter


Combine the boiling water with the rolled oats in a large bowl and stir.  Allow to cool to 110-120.

In your stand mixer combine the 1 1/2 cups of flour, sugar, salt and yeast.  Use your paddle attachment to stir the ingredients to combine on low for just a few seconds.  Add the cooled rolled oat mixture and the egg.  On low speed, mix the ingredients until combined and then increase the speed to medium and mix for 3 more minutes.

Add the remaining flour a little at a time and stir together with a spatula until it forms a stiff dough.

Flour a surface and knead the dough for another 5 minutes adding in another 1/2 cup of flour or until the dough is no longer sticky.  Let the dough rest on your kneading surface and tent it with a bowl.

Spray your 9″x13″x2″ baking dish with a cooking spray.  Spread the rested dough into the pan spreading it out evenly. Cut the dough with a sharp knife making diagonal cuts about 1 1/2 inches apart to form the bread.  Spray plastic wrap with cooking spray and cover the dish.  Then cover with a towel.  Allow to rise for 45 minutes in a warm place (I love to use the top of my fridge).

Heat your oven to 375F.  Uncover the dish, Cut along your score lines again.  Combine the dry ingredients for the herb topping.Brush the tops of the bread with melted butter and bake at 375F for 15 minutes.  Remove the bread.  Brush the tops again and sprinkle evenly with the Parmesan Cheese and Herb mixture.  Bake another 10-15 minutes.

Printable Recipe



Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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