Oatmeal bread

Ingredients

• 1 cup old fashioned oats
• 1 ½ cup hot water
• ½ cup warm water (110F)
• 2 - 0.25 oz. active dry yeast packets
• ¼ cup granulated sugar
• 3 tbsp. unsalted butter, softened
• 2 tsp. salt
• 1 large egg, lightly beaten
• 4 ½ cups all-purpose flour
• 2 tbsp. unsalted butter, melted

Topping:

• 4 tbsp. butter, divided
• 1 tsp. fresh parsley, optional
• ¼ cup old fashioned oats

Directions

1. In a Thatsa small bowl, combine oats and hot water; set aside to cool until oatmeal has absorbed most of the liquid. In a separate 1-cup Micro Pitcher, dissolve both yeast packets in warm water and set aside.
2. In a Thatsa large bowl, place sugar, butter, salt, egg, and flour. Add both yeast and oat mixture.
3. Mix to combine until soft dough is formed. Turn onto a floured surface such as the Silicone Baking Sheet with Rim. Knead until smooth and no longer sticky; about 6-8 minutes. Place in a greased bowl, cover and let rise for 45 minutes.
4. Preheat oven to 375°F/190°C. Grease UltraPro Lasagna Pan with melted butter and set aside.
5. Once dough has risen place in base of UltraPro Lasagna pan and press evenly to fit. Cover and set aside for 15 minutes.
6. Uncover and bake for 20 minutes. Remove from oven, brush with melted butter and sprinkle toppings evenly. Bake for an additional 5 minutes or until golden brown on top. Let cool slightly and serve warm or room temp.