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Onion Oregano Italian Bread

Did someone say onion oregano Italian bread? You bet I did! This bread is super flavorful, with a lovely crust, and not at all difficult to make. Let me show you how!

Onion Oregano French Bread Recipe

ONION OREGANO Italian BREAD      {PRINT THIS RECIPE}


5 cups all-purpose flour, divided
1/2 cup crushed French fried onions
3 tablespoons dried, minced onions
2 packages active dry yeast
3 tablespoons sugar
2 teaspoons salt
1-1/2 teaspoons dried oregano
2 cups warm water (120-130 degrees)
2 tablespoons olive oil
1 egg white
1 tablespoon water
2 tablespoons cornmeal (optional)

-In a large mixing bowl, whisk together 4 cups of flour, onions, yeast, sugar, salt, and oregano.

-Add the 2 cups warm water and olive oil to the dry ingredients and stir well to combine.

-Add in enough of the remaining flour to form a soft dough.
-Turn out onto a floured surface and knead until smooth and elastic, about 3 minutes.

-Place your dough in a greased bowl, turning once to grease the top.  Cover with plastic wrap and allow to rise in a warm place until doubled, about 1 hour.
-After the first rise, punch the dough down and divide in half.  Roll each portion into a 14×6 inch rectangle.
-Roll the dough, jelly-roll style, starting with the long side.
-Place each dough, seam side down on a parchment lined baking sheet that has been sprinkled with a light dusting of cornmeal.
-Take a moment to reshape your dough, if needed, making sure it looks nice and pretty.
-Allow your loaves to rise one last time for approximately 1 additional hour.
-About half way through this rise, remove your dough and gently make some cross cuts into the top with a sharp paring knife (if desired) and replace your dough back into the warmed oven for the last half hour of rise time.
-Right before baking, mix the egg white and 1 tablespoon water thoroughly and brush the tops of your loaves. 
-Bake your loaves in a preheated 375 degree oven for approximately 30-35 minutes or until golden brown and they sound hallow when tapped with your finger.
 

*Special note: I like to warm my oven at 200 degrees for a few minutes, then cool it down about 5 minutes. I then add my covered dough into the warmed oven (make sure the heat is turned off) and allow it to rise.

 
Allow to cool as long as you wish or dive right in when you are at your breaking point and can wait no longer!  Break out the butter but don’t say I didn’t warn you!!! This bread is goooooooood!!!
 
I served mine with sliced, cooked bratwurst topped sauerkraut for last night’s dinner (I know, I know…not French at all) and the additional loaf I’ll be using for panini sandwiches later in the week….LOL
 

Come to think of it, maybe I should come up with a new name for this bread. How about “European Onion Oregano Bread”?  Yep, that’s the ticket!

Just look at that crumb!!!! Makes me want to cry it’s so pretty 🙂

 
 
 
 
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Maranda

Monday 9th of May 2011

So cute! The tile is awesome and the bread sounds and looks delicious! Thanks for sharing!

Amanda

Monday 9th of May 2011

Beautiful bread AND tile!!! You are so darn talented!!!

Kudos Kitchen

Sunday 8th of May 2011

So lovely to see such wonderful comments. I know you'll love this bread as much as we did! It only takes a little time because of the risings but the effort is minimum as far as the effort! Good pay off!

Foodiva

Sunday 8th of May 2011

Yummm...I bet these loaves tasted heavenly while they were baking! And I so totally like the speckles of oregano in it. Thanks also for the bread and tile tutorials, Maurice is just adorable. I'd invite you to a social evening anytime!

Maris (In Good Taste)

Sunday 8th of May 2011

There is nothing quite as good as homemade bread.Your presentation is great!

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