Oregano Bread
This aromatic oregano bread is soft, flavorful, and perfect for any occasion. Ideal as a side for soups and pasta, or served with dips and spreads, this versatile bread is easy to make and a crowd-pleaser every time.
Equipment
- Mixing Bowls: 1 small and 1 large bowl for activating yeast and mixing dough.
- Measuring Cups and Spoons: For accurately measuring ingredients.
- Wooden Spoon or Dough Scraper: For initial mixing and handling the dough.
- Clean Kitchen Towel or Plastic Wrap: To cover the dough while it rises.
- Baking Sheets: To bake the loaves (greased or lined with parchment paper).
- Serrated Knife: To slash the tops of the loaves.
- Wire Rack: For cooling the bread after baking.
- Food Thermometer: To check the internal temperature of the bread (190–200°F). Optional
Ingredients
- 5 g ½ packet active dry yeast
- ½ tsp sugar
- 150 ml warm water (100°F/38°C)
- 2½ cups 375 g all-purpose/plain flour
- 1 tbsp finely chopped fresh oregano or dry
- 1 tsp salt
- 3 tbsp extra-virgin olive oil
Instructions
- In a small bowl, combine the yeast, sugar, and 2 tbsp of the warm water (100°F/38°C). Let it sit for 10 minutes until frothy and bubbly. Stir before using.
- In a large bowl, mix the flour, oregano, and salt. Make a well in the center, add the yeast mixture, the remaining water, and olive oil. Mix to form a rough dough.
- Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise for 1 hour, or until doubled in size.
- Punch down the risen dough, transfer it to a floured surface, and knead briefly. Divide into 2 portions and shape into loaves. Arrange on greased baking sheets, shaping into straight or circular loaves as preferred.
- Use a serrated knife to make a ½-inch (1 cm) deep slash along the top of each loaf. Cover and let rise for 30 minutes.
- Preheat the oven to 400°F (200°C). Bake the loaves for about 25–30 minutes, until golden brown and hollow-sounding when tapped on the bottom.
- Transfer to a wire rack to cool completely before slicing.
Notes
Tips for Success:
• Check the water temperature to ensure proper yeast activation.
• Adjust flour amounts as needed based on dough consistency.
• Let the dough rise in a warm, draft-free area for the best results.
• Add garlic powder or chili flakes to enhance the flavor.
• For more even baking, rotate the baking sheets halfway through the baking time.
• To prevent over-browning, cover the loaves loosely with foil if they brown too quickly.
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Serving Suggestions:
• Pair with soups, stews, or pasta dishes.
• Serve with olive oil, balsamic vinegar, or dips like hummus and tzatziki.
• Use as a base for sandwiches or toast with toppings.
• Store extra loaves in the freezer for up to 3 months.