This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, doughvolume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation weretested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pHdecreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weightincreased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powderadditive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginsengpowder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.