Cheesy Italian Oatmeal Pan Bread

I found this recipe on the back of a bag of pillsbury flour. this bread has great texture and flavor and looks good as well. i made mine on a round baking stone so it was shaped more like a pizza. the bread is at its most amazing when it's fresh from the oven, but it's still soft and flavorful the morning after - i know because i ate some for breakfast! prep time includes rising/resting. eight servings is an estimate - our family of four ate about half of it at one meal (served alongside pasta).

Steps

Spray 139 baking pan with no stick spray.

Bring water to a boil in a medium saucepan.

Stir in rolled oats and butter.

Cool to about 100 degrees.

Combine sugar , salt , yeast and 1 1 / 2 cups of the flour in a large mixing bowl , blend well.

Add rolled oats mixture and egg.

Blend at a low speed with an electric mixer till moistened , beat 3 minutes at medium speed.

By hand , stir in 1 3 / 4 cup to 2 1 / 2 cups flour and the mozzarella cheese to form a stiff dough.

If kneading by hand , knead in 1 / 2-3 / 4 cup flour on a floured surface till dough is smooth and elastic.

Shape dough into a ball and let rest for 15 minutes.

Punch down dough and press into prepared pan.

Using a very sharp knife , cut diagonal lines 1 1 / 2 inches apart , cutting completely through the dough.

Repeat in opposite direction , creating a diamond pattern.

Cover and let rise in a warm place till light and doubled in size.

Heat oven to 375.

Uncover dough , redefine diamond pattern if you like.

Co.

Ingredients

water, rolled oats, butter, flour, sugar, salt, yeast, egg, mozzarella cheese, parmesan cheese, dried basil, dried oregano, garlic powder