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Oregano Bread オレガノブレッド


I haven’t baked bread like this for a while. But I love this recipe. It never disappoints me.



This was the inspiration for making bread last night.

Fresh oregano!

Friends of ours generously shared their beautiful oregano from their garden.

We live in a city, but they rent a small part of shared community garden not too far from where we live.

I’ve never seen this much oregano in my life!


I baked two. One for us.


And one for them.


You can definitely smell and taste the oregano, and it’s wonderful!

This is delicious just with butter, but this would be a perfect bread option for an Italian meal where you can wipe the red sauce with this.

Oregano Breadadapted from the Boule recipe in “Artisan Bread in Five Minutes A Day” – makes 4 small loaves like the ones in the pictures

1.5 cup water, warm
1 tablespoon dry yeast
1 teaspoon salt
3 ~ 3 1/4 cups all purpose flour
2~4 tablespoons chopped fresh oregano

1. Put warm water in a large container.
2. Add yeast, salt, and mix well.
3. Add flour and mix well with a wooden spoon.
4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
5. Refrigerate overnight.
6. Form four balls. Roll the dough. Sprinkle oregano. Roll it in and form balls. Let them rise for 40 minutes.
7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
8. Slash a line in the middle of the top with a sharp knife. Put a cup of hot water into the broiler pan.
9. Bake for 30 minutes.


And when I brought the bread to the friend’s house this morning, this is what they handed to me.

Mulberries freshly picked from their garden.

This was such a treat for someone like me who grew up in a town that was known for their mulberry trees.

I remember my friends and I would pick up (and eat) mulberries along our way to elementary school everyday.


Have a great rest of the weekend everyone!

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