Herbed Oatmeal Bread

Herbed Pan Bread

Because Halloween and trick or treating usually involve rain where I live I always like to send my children off with a tummy filled with nice warm homemade soup.  The soup can be made ahead or earlier in the day.

I don’t have anyone young enough to trick or treat anymore but we still carry on the tradition of soup on Halloween night.

Nothing goes better with a pot of soup than some nice warm bread.  Since Halloween day can be filled with lots of activities, parties etc. something that is easy to prepare is a must.

Today’s recipe is for our traditional Halloween bread.  I love this bread and really should make it more often.  It is a pan bread, done in a 9 x 13 pan, and the rising time is about an hour total.  It can easily be made earlier in the day too.

If you are looking for a new homemade soup recipe to go with the Herbed Oatmeal Bread  you might want to try one of these:

Tortellini Sausage Soup

Taco Soup

Chicken Tarragon

Roasted Red Pepper

Roasted Tomato Soup

Pasta e Fagioli

Any of these soups combined with  a pan of Herbed Oatmeal Bread would make a perfect combination. Herbed Pan Bread

I actually shared this recipe here on the blog two years ago but it is so good that it bears repeating and I’ve got better pictures this time!!

Thanks to the oatmeal the bread has a great texture and is still nice and light.  My favorite part is the yummy cheese and herb topping!

Herbed Pan Bread

Fill your families tummies with some homemade goodness this Halloween!

herbed oatmeal bread - Page 373

Herbed Oatmeal Bread
  • 2 C water
  • 1 C rolled oats
  • 3 Tbsp butter
  • 3¾ to 4¾ C all-purpose flour
  • ¼ C sugar
  • 2 tsp salt
  • 2 pkg. Active dry yeast
  • 1 egg
Herb Butter
  • 1 Tbsp grated Parmesan cheese
  • 1 tsp dried basil leaves
  • ½ tsp dried oregano leaves
  • ½ tsp garlic powder
  • 6 Tbsp butter, melted
  1. Bring water to a boil in a medium saucepan; stir in rolled oats
  2. Remove from heat; stir in 3 tablespoons butter
  3. Cool to 120 to 130 degrees F.
  4. In large bowl, combine 1½ cups flour, sugar, salt and yeast; mix well
  5. Add rolled oats mixture and egg; blend at low speed until moistened
  6. Beat 3 minutes at medium speed
  7. By hand, stir in an additional 1¾ cups to 1½ cups flour to form stiff dough
  8. Continue to mix the dough until smooth and elastic - about 5 minutes
  9. Cover with a towel and let rest for 15 minutes
  10. Grease 13 x 9-inch pan
  11. Punch down dough several times to remove all air bubbles
  12. Press into greased pan
  13. Using very sharp knife, cut diagonal lines 1½ inches apart, cutting completely through dough Repeat in opposite direction creating diamond pattern
  14. Cover loosely with greased plastic wrap and cloth towel
  15. Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes
  16. Heat oven to 375 degrees F.
  17. Uncover dough
  18. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough
  19. In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well
  20. Set aside
  21. Spoon 4 tablespoon of the butter over cut dough
  22. Bake at 375 degrees F for 15 minutes
  23. Brush remaining 2 tablespoons butter over bread
  24. Sprinkle with Parmesan cheese-herb mixture
  25. Bake for an additional 10 to 15 minutes or until golden brown
  26. Serve warm or cool
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    This is too funny–I just read this exact recipe on the back of a bag of flour this morning! The only difference is they mixed one cup of mozzarella cheese into the batter/dough. It sounded good, but with your pictures to go with it–wow. Looks amazing, so pretty. Will have to give this a try–thanks for sharing!

  2. says

    Oh, yum.

    I like your idea of a soup and bread tradition on Halloween! It’s usually snowing (or really cold) for us… in fact, one year we had a blizzard on Halloween!! Thanks for the bread and soup recipes — they are definitely going on our menu.

  3. says

    That looks delicious, especially the topping! I love your tradition of serving soup on Halloween. It’s a great thing you can put together in advance so there’s no stress when it’s time to head out for trick or treating!

  4. Michelle Payne says

    I’ll have to give this one a try. I have a nice big pot of stew that needs some yummy bread to go with it for the weekend.

  5. says

    I just pulled it out of the oven and fed my little ghouls some yummy warm bread before sending them out to beg for candy 😉 It was a GREAT recipe. Thanks Leigh Anne. I want to be one of your neighbors or college kids so I can come to your awesome parties and get fun care packages. You are one amazing woman… love you!

  6. Renae says

    Thank you Leigh Anne! I used my “extra hour” yesterday to make this bread. Yum. My family loved it. Thanks again!

  7. Ellen says

    The picture of this looked so good that I made it with dinner on Friday night – my family loved it so much that they have requested I make it for Thanksgiving. Thanks for sharing!

  8. Cindi says

    Hi. This bread looks wonderful. Does it matter if the oatmeal is “Quick” cooking or “Regular”?
    Thank you!

  9. Melissa says

    looks delicious…I am the kind of mom who bakes 100% whole wheat bread (I LOVE my wheat grinder) so I am wondering if you’ve ever tried this with some/all wheat flour??? just curious…thanks for sharing!


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