Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success). | 2. Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter. | 3. Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker). | 4. Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well. | 5. Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed. | 6. By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough. | 7. (*I just put everything in my standing mixer bowl and mixed it with the dough hook.). | 8. If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic. | 9. (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.). | 10. Shape dough into a ball and let rest for 15 minutes. | 11. 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). | 12. Repeat in opposite direction, creating a diamond pattern. | 13. Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast). | 14. Heat oven to 375. Uncover dough, redefine diamond pattern if you like. | 15. Combine parmesan cheese, basil, oregano and garlic powder and set aside. | 16. Spoon 2-4 T of butter across the dough. | 17. Bake 10-15 minutes. | 18. Brush remaining butter over partially baked bread. | 19. Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown. | 20. Serve warm or cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
oat	1	cup	rolled	231.24	62.2468	16.262	6.6082
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	4 -5	cups	divided	0.0	0.0	0.0	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	2	teaspoons		-	-	-	-
yeast	2	packages		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
mozzarella cheese	1	cup	shredded	-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
butter	4	tablespoons	melted	256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.