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    You are in: Home / Recipes / Greek Oregano and Lemon (Abm) Recipe
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    Greek Oregano and Lemon (Abm)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 07, 2013

      This is a lovely and flavorful bread! Like another reviewer I added the lemon juice to the dough instead of brushing it on top. I made the dough with a stand mixer and baked in the oven after 2 rises (one in the bowl and one in the loaf pan). This bread also has a delightful soft texture and smelled so good while baking. Thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers

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    • on September 03, 2013

      Made for a fellow Goddess of ZWT-9 & for Family Picks. Each time I make 1 of your ABM bread recipes, I am sure it cannot be better than the last I made & then it is. I had already swooned over the aroma & warm from the ABM taste test when DH came thru the front door of our condo & said: "I smell something wonderful!" He walked into the kitchen, grabbed 1 slice of the bread I had waiting for him & said: "Yeah, I was right! It is wonderful!". He grabbed a 2nd slice & walked toward the computer rm w/a slice of bread in both hands & a smile on his face. Then he turned toward me & said: "Tell her thx for sharing her recipe w/me!" - From a cook viewpoint, I esp appreciate that you gave ingredient amts for the sml & lrg size loaves as there are only 2 of us & some recipes overflow my ABM. Thx again.

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    • on October 28, 2010

      Awesome. That said, I sometimes get ahead of myself (as I did with this recipe) and put the lemon juice right on in the bread!!! It tasted just like sourdough and was lovely! Very light and airy, cooked on light cycle. Made the smaller loaf which is perfect for sandwich size. I used fresh oregano from the garden (as we are at the end of the growing season here in the Midwest and this is probably one of my last chances to use it this year) so I doubled the amt the recipe called for and wished I would have added even more! Thanks so much for posting girlie! UPDATE: we are on day 3 now and the bread is still moist and wonderful. Great for sandwiches or for toast in the morning.

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    • on June 10, 2010

      I liked this bread- very flavorful- but DH did not. I made the larger loaf and had to add 1 cup more flour to make it become a dough consistency. Then I had trouble with the middle still being doughy after baking, but this is one I will work on. Thanks! ZWT6and the Xtra Hot Dishes-

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    • on June 09, 2010

      This is a great bread! I made the large loaf in the bread machine. It was very easy to make and looked and tasted so good. I served it with Greek Lamb Stew and it went perfect with it. Thanks for sharing. Made for ZWT 6.

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    • on June 05, 2010

      I made the smaller amount of this bread and used it as a crust for Mushroom Pepper Pizza, Healthier and it was terrific. Easy as pie, in fact way easier, when you use the dough cycle. The lemon and oregano are grand in bread and the smaller amount made a perfect 12" crust. You could expect very tasty sandwiches from this too. The one thing I should mention is that after the dough cycle finished I needed to work in almost another 1/2 cup of flour as it was *very* sticky and I needed to be able to stretch it into the pizza pan.

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    Nutritional Facts for Greek Oregano and Lemon (Abm)

    Serving Size: 1 (804 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1896.7
    Calories from Fat 420
    Total Fat 46.7 g
    Saturated Fat 6.6 g
    Cholesterol 0.0 mg
    Sodium 3512.2 mg
    Total Carbohydrate 324.6 g
    Dietary Fiber 22.7 g
    Sugars 14.8 g
    Protein 48.2 g

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