Red ginseng has been considered as a functional food, with much researches on the prevention of cancer, hypertension, arteriosclerosis and constipation having been conducted. In this study, white bread, with the addition of 1, 2, 3, 4 or 5% red ginseng marc powder was measured for its moisture content, volume, height, color, and texture, and sensory analysis was also conducted. The moisture content increased with increasing red ginseng marc powder content. The volume and height of the bread were decreased with increasing red ginseng marc powder content. The crust color, lightness, yellowness and redness all decreased with increasing red ginseng marc powder content. Both the crumb color, and lightness decreased, but the yellowness and redness increased writh increasing red ginseng marc powder content. In the consumer acceptability test, the white bread with a 2% red ginseng marc powder content was shown to have the most favorable quality characteristics.