Perilla leaf extract were added to produce bread, the extract concentrations were 0, 3%, 6%, 9%, 12%, which ratio of water to perilla leaf extract was 4∶1. The influence of the perilla leaf extract on the sensory quality, specific volume of fresh bread, and the water retention, aging degree and microbial growth of the bread during storage were studied. The results showed that at a concentration of 6%, the sensory quality and specific volume of bread were the best. With the increase of the extract concentration, water retention, resist aging and restrain the microbial growth of the bread were gradually strengthened. At the concentration of 12%, water retention, aging resistance and antimicrobial growth of bread were the best.