My grandma used to make me somthing called (pan bread) does any 1 know how to make it? ?

Question

when she made it , it look a lil like pancake batter mayb thicker

Answer 1

HERBED OATMEAL PAN BREAD  

2 c. water

1 c. rolled oats

3 tbsp. butter

3 3/4 to 4 3/4 c. all-purpose flour

1/4 c. sugar

2 tsp. salt

2 pkgs. active dry yeast

1 egg

HERBED TOPPING:

1 tbsp. grated Parmesan cheese

1/2 tsp. basil leaves

1/4 tsp. oregano leaves

1/4 tsp. garlic powder

6 tbsp. butter, melted

Grease 13 x 9 inch baking pan. Bring water to a boil in medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; blend well. Add rolled oats mixture and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 1 3/4 cups to 2 1/2 cups flour to form stiff dough.

On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Punch down dough several time to remove all air bubbles. Press into greased pan. Using 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 degrees) until light and doubled in size, about 45 minutes.

Heat oven to 375 degrees. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil leaves, oregano leaves and garlic power; set aside. Spoon 4 tablespoons of the butter over cut dough. Bake at 375 degrees for 15 minutes. Brush remaining 2 tablespoons of butter over partially-baked bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool. 16 servings.

TIPS: Two 8 or 9-inch square pans or one 8-inch and one 9-inch square pan can be substituted for 13 x 9-inch pan. When using 2 square pans, one pan can be baked and the other pan refrigerated for baking the next day.

To bake at a later time, at this point let stand at room temperature for 20 minutes. Remove cloth towel. Refrigerate 2 to 24 hours. Remove plastic wrap from dough; let stand at room temperature 30 minutes. Bake as directed above.

Answer 2

is this similar to wht ur grandma might hve made?

WHITE PAN BREAD

1 oz. yeast (four 1/4 ounce packs), dissolved in 1 lb. (2 c.) water (78 degrees)

1/2 oz. salt (2 tsp.)

1 oz. sugar (1/4 c.)

1 oz. milk powder (1/4 c.)

1 lb., 12 oz. bread flour (6 1/4 c.)

Put salt, sugar, milk powder and flour in mixing bowl. (Can be done in machine.) Start machine, add water and yeast. When dough has formed, add 1 ounce (1/4 cup) regular shortening and mix well. Take dough from bowl; continue mixing until well developed and can be stretched without breaking. Ferment in warm moist place, 15-30 minutes. Average bread pan - home size; 1 pound dough - 2/3 size. Bake at 380 degrees for 30 minutes. Dump bread from pan and place on cooling rack to prevent sweating. Makes three (1 pound) loaves.

Answer 3

http://www.fatfree.com/recipes/breads-va...