Autumn Pan Bread


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


1 1⁄2 c
boiling water
1 c
old fashioned oats
2 U
envelopes (1/4 ounce each) rapid rise yeast
1 c
warm water
1⁄4 c
1⁄4 c
1 t
celery salt
1 U
egg, slightly beaten
4 1⁄2 c
1⁄4 c
Butter, melted
1 clv
garlic, minced
1 t
dried basil
1 t


Combine boiling water and oats; allow to stand 5 minutes. In large mixing bowl, combine yeast and warm water, stirring to dissolve yeast. Add sugar, butter, celery salt, egg, softened oats and 2-1/2 C of the flour. Beat until smooth. Continue to add flour to make a soft dough. On floured board, knead 5 minutes. Cover and allow to rise 10 minutes. Press dough firmly into greased 13" x 9" baking dish. Use sharp knife to cut through dough to form desired roll shapes. Cover and allow to rise in a warm place until doubled in size, about 30 minutes. Brush with additional melted butter if desired. Bake at 375°F for 15 minutes. Combine remaining ingredients. Spread over bread. Cover with foil if necessary. Bake 10 to 15 minutes longer until golden.