Oreganato Bread

Oreganato bread is an Italian-style herb loaf built around one dominant aromatic: dried oregano. The bread machine handles the kneading and rising so the dough comes out of the chamber already shaped and ready to bake.

The addition of polenta is what makes this loaf different from your average herb bread. A cup of uncooked cornmeal folds into the dough, giving the finished crumb a subtle grainy bite and gold-flecked color that standard white bread can’t match. Garlic and parsley round out the savory herb profile.

This is the kind of bread that wants to be sliced thick, drizzled with olive oil, and eaten alongside minestrone, a wedge of parmesan, or a plate of antipasto. Toast day-old slices for an absurdly good garlic-herb crouton base.

Kitchen Tips

• Add ingredients in the order your bread machine specifies. Most call for liquids first, then dry, then yeast last.
• Use bread flour, not all-purpose. The higher protein gives this loaf the chew it needs to balance the polenta.
• Rub the dried oregano between your palms before adding. Crushing releases the volatile oils.
• Let the loaf cool on a rack before slicing. Cutting hot bread compresses the crumb.

Variations

• Stir in ½ cup sun-dried tomatoes (chopped and oil-blotted) for a burst of color and flavor.
• Swap oregano for basil or Italian seasoning for a milder herb profile.
• Add ½ cup grated Parmesan to the dough for an umami-rich cheese bread.