Oregano & Olive Bread Machine Recipe

Basic Ingredients

There’s nothing fancy here and you likely have everything you need on hand but there are a few things to keep in mind before you start.

Fresh Oregano

This recipe was tested with fresh oregano. Remove the leaves from the stems and stack them into a small pile on your cutting board. Then simply roughly chop to put into your bread maker.

Olive Choices

I went with very basic black olives here because that was what I had on hand. Kalamata olives would be amazing if you had them. Green olives would probably work as well.

Again, just give them a rough chop before putting into the bread machine.

Amount of Salt

Depending on the olives you use, you may want to use less salt. This is a personal preference, just know that in general olives tend to have a fair of amount salt in them already.

Olive Oil or Butter

I used olive oil in the recipe because I thought it would be the best flavor, however; melted butter would also be quite nice and add a different kind of richness.

Honey

I used a plain honey in this recipe but if you happen to have some oregano infused honey, this is a great place to use it. If you want to keep it vegan use maple syrup or sugar instead.

Yeast Choices

I use instant yeast for ease in every bread machine recipe I test. If you want to use active dry yeast or bread machine yeast, simply follow your manufacturer’s instructions but I can’t say for certainty in what amount.

About My Bread Machine

I recently upgraded. If you’re used to my older recipes using a second-hand Welbilt machine, know that things have changed.

This recipe was tested in a Zojirushi Home Bakery Virtuoso Bread Machine.

Because I’ve tested and read many other bread machine recipes, I believe this recipe will work in any machine that can make a 2 pound loaf. Do follow your manufacturer’s instructions if they vary from anything I’ve written.

How to Serve

Serve this bread as a side dish to most any meal. It’s great alongside sides and soups. Perfect with a bit of butter and antipasta. Toast it and serve with eggs for breakfast.

It’s also delightful for most savory sandwich fillings – it’s be great with egg salad and tuna salad for example. It is soft and fluffy like most white breads so keep the fillings on the softer side too.

I do link it’d make amazing grilled cheese and tomato sandwiches and can’t wait to try that later thsi summer.

How to Store

Keep baked and cooled bread in an airtight container where it should stay fresh for up to 5 days when kept at room temperature.

For longer term storage, put the entire loaf or even slices into freezer bags or other freezer containers and freeze.

Use up frozen bread within 6 months for best flavor and to prevent freezer burn. Let frozen bread thaw on the counter prior to serving.