The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine theoptimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory compositerecipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis wasperformed using response surface methodology and a sensory evaluation was performed with the data. Ten experimentalrecipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of MoriCortex Radicis powder, the IC₅₀ for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/gdry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume(p<0.05), baking loss (p<0.05), yellowness (p<0.01), lightness (p<0.01), redness (p<0.01), hardness (p<0.01) andspringiness (p<0.05). The sensory measurements showed significant values for color (p<0.05), appearance (p<0.05),flavor (p<0.01), taste (p<0.01), and overall quality (p<0.01). Overall, based on numerical and graphical methods, theoptimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.