Italian Herb and Cheese Bread With Oatmeal You’ll Want to Make

A great standby, when serving soups or Italian dishes is delicious bread. If you want to taste a fantastic one that also has extra protein from oatmeal, then let me introduce you to my Italian herb and cheese bread.

Though some may think bread making is complicated, it really is easier than you know. The hardest part about baking bread is waiting until the dough grows and later bakes to send its enticing aroma circulating through the house.

My Italian herb and cheese bread is a flour and oatmeal raised dough that you’ll grow before spreading in a 13-in.x 9-in. x 2-in. pan. After scoring the dough with a sharp knife diagonally while it is growing again in a well-greased pan, you eventually brush the top with mixture of melted butter, finely minced garlic, dried basil, and oregano before sending to your oven.

I used my basil and oregano that I grew and later dried for this recipe. This is why you may see larger specks of herb than what you typically buy in commercial spice.

I hope that you give my recipe a try. I do think that you’ll really enjoy it for a great addition to your table.

Here is another wonderful recipe for my favorite oatmeal bread that you may also want to check out.

Italian Herb and Cheese Bread

Bread Dough Ingredients:

1- ½ cups boiling water
1 cup of quick oats
2 packages or 2 tablespoons of active dry yeast
½ cups warm water, not hot
1/4 cup of sugar
3 tablespoons of canola oil
1 large egg
2 teaspoons of salt
4 and 3/4 cup to 5 cups of sifted flour

Topping:
1/4 cup of melted butter
2 tablespoons of grated Parmesan or Romano cheese
1 teaspoon of dried basil
½ teaspoons of dried oregano
2 cloves of finely minced garlic

To Prepare the Bread Dough:

Combine boiling water with the oats and cool till just very warm.

In a large mixing bowl, add the warm water, a teaspoon of sugar from that 1/4 cup of sugar and two tablespoons or two packages of dry yeast. Stir and let stand until bubbles start forming to proof the yeast.

After yeast is proofed, add the rest of the sugar, oil, salt, egg, and oat mixture and combine with two cups of flour. Stir with a wooden spoon until mixed thoroughly.

Stir in the rest of the flour gradually working it into the mixture until forming soft dough.

Knead the dough on a floured surface or table for about five minutes until placing in a greased bowl. Make sure to grease the top of your dough. You can just turn it upside down before covering. Grow the dough in a warm spot for about an hour or until doubled in size.

After the dough doubled, punching it down should be next. Then place in a greased 13-in.x 9-in. x 2-inch pan. Press it in as evenly in the pan as you can. Then get a sharp knife and cut diagonal lines completely through the dough to form a diamond pattern.

Cover the dough and let it rise again for about another hour or until doubled in size.

Now cut into the raised dough again following the diagonal lines you made.

To Prepare Topping:

Melt the butter and finely minced garlic before stirring in the cheese, basil, and oregano.

Next, brush the butter herb mixture over the dough in your pan.

Bake in a 375-degree oven for about 20 minutes or until slightly brown. Test with a cake tester, slender knife or toothpick to see if anything sticks.

ENJOY!

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Italian Herb and Cheese Bread

A great standby, when serving soups or Italian dishes is delicious yeast bread topped with mixture of melted butter, finely minced garlic, and dried basil and oregano before sending to your oven.

Course: Breads, Dinner, Luncheon, Snack

Cuisine: Italian

Keyword: bread recipes, italian herb and cheese bread

Ingredients

• Bread Dough Ingredients:
• 1- ½ cups boiling water
• 1 cup of quick oats
• 2 packages or 2 tablespoons of active dry yeast
• ½ cups warm water not hot
• 1/4 cup of sugar
• 3 tablespoons of canola oil
• 1 large egg
• 2 teaspoons of salt
• 4 and 3/4 cup to 5 cups of sifted flour
• Topping:
• 1/4 cup of melted butter
• 2 tablespoons of grated Parmesan or Romano cheese
• 1 teaspoon of dried basil
• ½ teaspoons of dried oregano
• 2 cloves of finely minced garlic

Instructions

1. To Prepare Bread Dough:
2. Combine boiling water with the oats and cool till just very warm.
3. In a large mixing bowl, add the warm water, a teaspoon of sugar from that 1/4 cup of sugar and two tablespoons or two packages of dry yeast. Stir and let stand until bubbles start forming to proof the yeast.
4. After yeast is proofed, add the rest of the sugar, oil, salt, egg, and oat mixture and combine with two cups of flour. Stir with a wooden spoon until mixed thoroughly.
5. Stir in the rest of the flour gradually working it into the mixture until forming soft dough.
6. Knead the dough on a floured surface or table for about five minutes until placing in a greased bowl. Make sure to grease the top of your dough. You can just turn it upside down before covering. Grow the dough in a warm spot for about an hour or until doubled in size.
7. After the dough doubled, punching it down should be next. Then place in a greased 13-in.x 9-in. x 2-inch pan. Press it in as evenly in the pan as you can. Then get a sharp knife and cut diagonal lines completely through the dough to form a diamond pattern.
8. Cover the dough and let it rise again for about another hour or until doubled in size.
9. Now cut into the raised dough again following the diagonal lines you made.
10. To Prepare Topping:
11. Melt the butter and finely minced garlic before stirring in the cheese, basil, and oregano.
12. Next, brush the butter herb mixture over the dough in your pan.
13. Bake in a 375-degree oven for about 20 minutes or until slightly brown. Test with a cake tester, slender knife or toothpick to see if anything sticks.
14. ENJOY!