Flour bag bread

Studying all day really makes you want to bake. Well, it makes me want to bake. I wanted to make a keylime pie today but I had been driving all morning long back and forth running errands that the last place I wanted to go was to the grocery store. So I opted for the 'Cheesy Italian Oatmeal Pan Bread' from the back of the pillsbury flour bag. I know, I know. How adventerous of me right? Hey, it sounded good and honestly, it tastes pretty darn good too. So I present to you:

CHEESEY ITALIAN OATMEAL PAN BREAD - by pillsbury

2 C water

1 C rolled oats

3 tbs butter/margarine (I used earth balance)

4-5 C flour

1/4 C sugar

2 ts salt

1 T active dry yeast

1 large egg (I used 1/4 C eggbeaters)

1 C shredded mozzarella cheese

Boil water, stir in rolled oats & butter. Cool to 100-110 degrees F. Combine 1 1/2 C flour, sugar, salt & yeast in a large bowl, blend well. Add rolled oats mixture & egg. Blend at low speed in mixer until moistenened. Beat 3 minutes at medium speed. By hand, sir in 1 3/4- 2 1/2 C flour & cheese to form stiff dough.

Knead in 1/2-3/4 C flour on floured surface, until dough smooth & elastic, 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Punch down dough; press into greased pan (13 x 9 inches). Using sharp knife (I used a pizza cutter), cut diagonal lines 1 1/2 in apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap. Let rise in warm place, 45 minutes.

Heat to 375 degrees F. Uncover dough, redefine diamond pattern by cutting in an up and down motion through to the bottom of pan with sharp knife. Brush top with melted butter, bake 15 minutes, rebrush with butter and sprinkle with topping (I used a different one than the one on the bag). I sprinkled parmesean cheese, dried basil and dried parsley. Bake for another 15 minutes. YUMMMMMMMMMYYYYYYYYYY!