Cheesy Italian Oatmeal Pan Bread Recipes

ITALIAN CHEESE BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.

CHEESY ITALIAN BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. , Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. , Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.

CHEESY ITALIAN OATMEAL PAN BREAD

Steps:

• Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success).
• Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter.
• Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker).
• 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.
• (*I just put everything in my standing mixer bowl and mixed it with the dough hook.).
• If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
• (Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).
• 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 (I didn't cut all the way through and it pulled apart just fine).
• Repeat in opposite direction, creating a diamond pattern.
• Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).
• Heat oven to 375. Uncover dough, redefine diamond pattern if you like.
• Combine parmesan cheese, basil, oregano and garlic powder and set aside.
• Spoon 2-4 T of butter across the dough.
• Bake 10-15 minutes.
• Brush remaining butter over partially baked bread.
• Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown.
• Serve warm or cool.

CHEESY ITALIAN OATMEAL PAN BREAD

Steps:

• 1. SPRAY 13 x 9-inch baking pan with Crisco® Original No-Stick Cooking Spray. Bring water to a boil in medium saucepan. Stir in rolled oats and butter. Cool to 100° to 110°F.
• 2. COMBINE 1 1/2 cup flour, sugar, salt and yeast in large mixing bowl. Blend well. Add rolled oats mixture and egg. Blend at low speed of electric mixer until moistened. Beat 3 minutes at medium speed. By hand, stir in 1 3/4 to 2 1/2 cups flour and cheese to form stiff dough.
• 3. KNEAD in 1/2 to 3/4 cup flour, on a floured surface, until dough is smooth and elastic, about 5 minutes. Shape dough into ball. Cover with large bowl. Let rest 15 minutes.
• 4. PUNCH down dough. Press into prepared pan. Using a 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 85°F) until light and doubled in size, about 45 minutes.
• 5. PREHEAT oven to 375°F. Uncover dough. Redefine diamond pattern by cutting in an up and down motion through to the bottom of pan with a sharp knife. Combine parmesan cheese, basil leaves, oregano leaves and garlic powder. Set aside.
• 6. SPOON 2 tablespoons butter over cut dough. Bake 15 minutes. Brush remaining 2 tablespoons of butter over partially baked bread. Sprinkle with Parmesan mixture. Bake an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

CHEESY ITALIAN BREAD

Steps:

• Heat oven to 400 degrees.
• Slice the bread into thick slices (about 1/2 inch thick).
• Place on baking sheet. Put about a tsp or so of Italian dressing on each slice and spread it around. Let it soak in a little bit.
• Sprinkle shredded cheese on top of each slice. I've used cheddar, co-jack and slices of mozzarella with good results.
• Bake for about 8-10 minutes. Your time may vary due to size and dryness of the bread.

CHEESY ITALIAN BREAD WEDGES

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

LITTLE CAESAR'S ITALIAN CHEESE BREAD RECIPE

Steps:

• In a large bowl or stand mixer, mix together water, yeast, sugar.
• Add in flour and salt.
• Mix with a dough hook until it comes away from the sides of the bowl - add more flour if necessary.
• Knead by hand or with dough hook for about five minutes.
• Cover the dough ball with oil, place in a bowl, cover with plastic, and let rise at room temperature 30-45 minutes.
• Preheat oven to 400 degrees
• Grease 9×13 glass baking dish with butter
• Press the dough into the pan
• Spread the softened butter over the top of the dough
• Spoon the minced garlic evenly over the top of the butter to make the garlic butter topping.
• Sprinkle cheese over the top
• Sprinkle Italian seasoning over the top
• Cover with tin foil and bake for 15 minutes.
• Remove tin foil and bake for another 10 minutes.