Lemon oregano bread

This delicious lemon oregano bread has an incredible combination of flavors. Has excellent presentation and is the perfect recipe to serve for breakfast with a cup of coffee! Bon appetit!!!

Lemon oregano bread on a rectangular platter

Lemon oregano bread slices on a plate

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

  • Eggs - Makes the bread more soft and fluffy.
  • All-purpose flour - Gives consistency and is the base of the batter.
  • Olive oil - Adds flavor and moisture to the bread.
  • Lemon juice and lemon zest - Adds a very nice fresh flavor.
  • Dark brown sugar - To sweeten and flavor.
  • Oregano - Adds aroma and flavor.
  • Baking powder - Rising agent.

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

Lemon oregano bread on a rectangular platter

HOW TO MAKE LEMON OREGANO BREAD

Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).

Step 2: Using a stand mixer fitted with whisk attachment, beat the dark brown sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the olive oil, lemon juice, oregano and mix for 1 to 2 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until a homogeneous mixture.

Step 3: Pour the batter into the prepared tin and bake for 35 minutes. Batter of lemon oregano bread on a loaf tin

Step 4: When the bread is done, remove it from the oven and allow to cool for 30 minutes.

Lemon oregano bread on a loaf tin

Step 5: Remove from the pan and place the bread onto a wire rack or serving platter. Allow to cool completely and serve.

Lemon oregano bread on a rectangular platter

TIPS FOR LEMON OREGANO BREAD

1. When preheating the oven, make sure you have all ingredients ready to start making the bread.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.

3. When placing the bread batter in the oven, the oven should not be too hot, if it is, the bread will rise too quickly and there will be no time for the inside of the bread to cook at the same speed (what often happens is the bread sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the bread is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the bread sinks in the middle increases.

5. The first thing to do before taking the bread out of the oven, is to stick a toothpick in the center of the bread. If it's dry, it's cooked. Turn off the oven and leave the bread in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the bread to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

RECIPE VIDEO:

Lemon oregano bread

Lemon oregano bread on a rectangular platter

This delicious lemon oregano bread has an incredible combination of flavors. Has excellent presentation and is the perfect recipe to serve for breakfast with a cup of coffee! Bon appetit!!!

3.58 from 12 reviews


    Category:Breakfast, Cakes, Desserts, Recipes, Videos
    Cuisine:
    Difficulty:
    Servings: 12 slices
    Prep Time:20 m
    Cook Time:35 m
    Total Time:55 m

    Ingredients

    • 3 medium eggs
    • 175 grams (1 1/4 cups) all-purpose flour
    • 50 ml (1/4 cup) olive oil
    • 100 ml (1/2 cup) lemon juice
    • Zest of one lemon
    • 150 grams (about 1 cup) dark brown sugar
    • 1 tablespoon oregano
    • 1 teaspoon baking powder

    Directions

    1. Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
    2. Using a stand mixer fitted with whisk attachment, beat the dark brown sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the olive oil, lemon juice, oregano and mix for 1 to 2 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until a homogeneous mixture.
    3. Pour the batter into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
    4. When the bread is done, remove it from the oven and allow to cool for 30 minutes.
    5. Remove from the pan and place the bread onto a wire rack or serving platter. Allow to cool completely and serve.
    Lemon oregano bread
    Nutrition facts
    Serves 12 slices
    Per Serving:
    % DAILY VALUE
    Calories 146
    Total Fat 5.5 g(7%)
    Saturated Fat 1 g(5%)
    Cholesterol 41 mg(14%)
    Sodium 21 mg(1%)
    Total Carbohydrate 22.5 g(8%)
    Protein 3 g
     

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