Herbed Oatmeal Pan Bread

If garlic bread had a more substantial older sibling, this would be it. A soft, slightly sweet oat-enriched loaf gets dressed up with a buttery, herb-and-parmesan topping that toasts into a golden, savory crust as it bakes.

Soaking the rolled oats in boiling water before adding to the machine is the technique that gives this bread its signature plush, slightly chewy crumb. The hot water gelatinizes the oat starches, which holds extra moisture in the finished loaf and keeps it soft for days longer than a typical white bread.

Dried basil, oregano, and garlic powder is the classic Italian-American herb trio. Adding them to the topping rather than the dough lets the herbs perfume the crust without baking out completely. Toasted herbs at the surface have way more aroma than herbs cooked into the interior.

Parmesan on top is the brilliant move. As it bakes, the cheese melts into the buttery topping and crisps slightly at the edges, creating those addictive cheesy bites that disappear first when this comes out of the oven.

This is technically called pan bread because the topping requires baking in an oven-friendly pan rather than the bread machine alone. Most machines let you remove the dough after the second rise and transfer to a buttered pan for the finish bake.

Pro Tips

• Cool the oat slurry to lukewarm before adding to the machine. Hot liquid kills yeast.
• Brush the dough generously with melted butter before sprinkling the herbs and cheese.
• For maximum crust, broil the top for 30 seconds at the end, watching closely.
• Excellent toasted with marinara on top, almost a deconstructed pizza.

Variations

• Add a half cup of grated mozzarella to the topping for a stretchy cheese-pull crust.
• Stir 2 tablespoons of sun-dried tomato or pesto into the dough for richer flavor.
• Swap dried herbs for a tablespoon of fresh chopped rosemary or thyme.