Oregano Batter Bread
Oregano Batter Bread offers a flavorful, aromatic loaf with hints of fennel and oregano, perfect for sharing with family or serving alongside meals.
Ingredients
Instructions
- Dissolve yeast in warm water in a large mixing bowl.
- Scald milk, then cool to lukewarm.
- Add milk, sugar, salt, oregano, egg, oil, and 2 cups of flour to the yeast mixture.
- Beat on high speed with an electric mixer for 3 minutes, or longer if beating by hand.
- Stir in the remaining flour.
- Set in a warm place free from drafts and let rise until doubled in bulk, about 1 hour.
Tips & Substitutions
For a fluffier texture, ensure your milk is lukewarm and not too hot when added to the yeast mixture. You can substitute 1 tablespoon of dried basil for the oregano if desired. If the dough is too sticky, gradually add more flour until it reaches the right consistency. This bread also works well with additional herbs like rosemary or thyme for a different flavor profile.
Serving Suggestions
This Oregano Batter Bread pairs beautifully with a light salad or a warm bowl of soup, such as minestrone or tomato basil. It also makes a great side for Italian dishes like lasagna or can be served alongside a cheesy spinach dip. For a fun twist, try toasting slices and topping them with garlic butter.
Storage & Reheating
Store leftover Oregano Batter Bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oregano Batter Bread contains roughly 1203 calories, with 27g protein, 177g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (295% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1165mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry yeast. Simply mix it directly with the dry ingredients without the need for dissolving in water. The dough may rise slightly faster, so keep an eye on it during the rising process.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or a drafty environment. Check the expiration date on your yeast and ensure the liquid is at the right temperature. Try placing the dough in a warm, draft-free area, like an oven with the light on, to encourage rising.
Can I add cheese to this bread?
Absolutely! Adding shredded cheese, such as mozzarella or Parmesan, can enhance the flavor and texture of the bread. Mix in about 1 cup of cheese when combining the flour, or sprinkle some on top before baking for a cheesy crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).