Oregano Quick Bread Recipes

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OREGANO QUICK BREAD



Oregano Quick Bread image

At Christmas, I deliver dozens of these oven-fresh loaves to friends and neighbors. -Paula Marchesi, Lenhartville, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

5 tablespoons butter, softened
1 cup sugar
2 large eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup whole milk
1/2 cup chopped pecans
1/3 cup minced fresh oregano

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, salt and nutmeg; add to creamed mixture alternately with milk. Stir in the pecans and oregano. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 215mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

OREGANO AND ONION BREAD



Oregano and Onion Bread image

Categories     Bread     Herb     Onion     Bake     Vegetarian     Vegan     Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups warm water (105°F; to 115°F.)
1 envelope dry yeast
1 teaspoon sugar
4 1/2 cups (about) unbleached all purpose flour
2 1/2 teaspoons salt
1/4 cup chopped fresh oregano
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oil in heavy small skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Remove from heat. Cool.
  • Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let stand until foamy, about 10 minutes.
  • Mix 4 cups flour and salt in large bowl. Stir in onion and any oil remaining in skillet. Add yeast mixture and oregano and mix well. Knead briefly in bowl just until dough comes together. Turn out dough onto generously floured surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes.
  • Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Oil heavy large baking sheet. Punch down dough. Turn out onto floured work surface and knead briefly. Divide into 2 equal pieces. Shape each piece into smooth 6-inch round loaf. Place loaves on prepared baking sheet. Cover with kitchen towel. Let rise in warm draft-free area until double in volume, about 45 minutes.
  • Preheat oven to 450°F. Brush each loaf with some of beaten egg. Bake 10 minutes. Reduce oven temperature to 3509°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to racks and cool. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)

GARLIC & OREGANO BREAD



Garlic & Oregano Bread image

Homemade bread can be easy! Literally just stir up the dough. No kneading. No sweating. Use a rubber spatula for easy clean-up.-Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 8

1-1/2 teaspoons active dry yeast
1-3/4 cups water (70° to 75°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour
1/2 cup garlic cloves, peeled and quartered
1/4 cup 2% milk
2 tablespoons minced fresh oregano

Steps:

  • In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. In a small microwave-safe bowl, combine garlic and milk; microwave on high for 45 seconds; drain garlic, discarding milk. Turn dough onto a floured surface; knead in garlic and oregano. Shape dough into a 6-in. round loaf., Transfer to prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.

Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN HERB BREAD I



Italian Herb Bread I image

This aromatic bread can be served with dinner, or the dough can be used for pizza.

Provided by Ann Barr

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 11

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour

Steps:

  • Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  • Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
  • Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
  • Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g

OLIVE QUICK BREAD WITH CUMIN AND OREGANO



Olive Quick Bread With Cumin and Oregano image

An easy quick bread. Add walnuts if desired. Perfect for an Italian or Greek dinner. From Pop It, Stir It, Fix It, Serve It.

Provided by KelBel

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1 tablespoon baking powder, plus
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon dried oregano
1 teaspoon ground cumin
1 egg, lightly beaten
1 cup milk
2 tablespoons olive oil
1 (2 1/4 ounce) can olives, sliced & drained
1 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350°F
  • Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray.
  • Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute.
  • Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using.
  • Smooth dough into 9x5-inch loaf pan, or form dough into a ball shape, place on pan, and flatten into a round about 3 inches high and 8 or 9 inches in diameter. Brush a little olive oil on the top if desired.
  • Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.

Nutrition Facts : Calories 213.7, Fat 6.5, SaturatedFat 1.6, Cholesterol 30.7, Sodium 425.5, Carbohydrate 32.7, Fiber 1.5, Sugar 0.2, Protein 6

KALAMATA OLIVE BREAD WITH OREGANO



Kalamata Olive Bread With Oregano image

My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009.

Provided by Vino Girl

Categories     Quick Breads

Time 1h8m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 cup finely chopped onion
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
2 tablespoons butter, melted
2 large egg whites
1/4 cup pitted kalamata olive, chopped
1 tablespoon chopped fresh oregano
cooking spray

Steps:

  • Preheat oven to 350°.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
  • Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture.
  • Combine buttermilk, butter, and egg whites, stirring with a whisk.
  • Add buttermilk mixture to flour mixture, stirring just until moist.
  • Fold in onion, olives, and oregano.
  • Spread batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
  • Cool 10 minutes in pan on a wire rack; remove from pan.
  • Cool completely on wire rack.

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