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:
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!
Fill your families tummies with some homemade goodness this Halloween!
Herbed Oatmeal 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 pkg. Active dry yeast
1 Tbsp grated Parmesan cheese
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
6 Tbsp butter, melted
Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.
In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix the dough until smooth and elastic – about 5 minutes. Cover with a towel and let rest for 15 minutes.
Grease 13 x 9-inch pan. *Punch down dough several times 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 95 degrees F) until light and doubled in size, about 45 minutes.
Heat oven to 375 degrees F. 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, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.
Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.