Herbs With Bread Recipes

HERBS FOR BREAD RECIPES: This is the final installment of four articles that cover: Meats, Seafood, Vegetables and Breads as general categories. Herbs for baking breads are almost always added to the raw dough and then baked to impart a subtle flavor to the finished product.

BREADS ARE BASICALLY BLAND: Herbs are used as an enhancement to the naturally bland flavor of various breads.  The addition of a unique combination of herbs to some bread recipes creates a final product that will compliment a meal and make any main dish a memorable occasion.

BREAD IS VERSATILE: Bread can be a stand-alone ingredient or used as an accompaniment to stews, soups and main courses.  It can also be part of the recipe itself in the case of breading, stuffing, croutons and gratins.

BREAD CAN BE REGIONAL IN NATURE: There are many herbs that can be paired in the preparation of basic bread recipes as well as recipes calling for bread as an ingredient.  French bread has long been the standard of good bread.  Commercial American bread, with its inherent sweetness and soft texture is lacking the character that many Tuscan Country peasant French breads exhibit.

Your kitchen should have at least one jar of each of the specific herbs listed at the bottom of this article.  I have all of these in fresh form that I can cut from my garden.  The addition of the fresh herbs to almost any bread dish will result in a culinary delight.

FRESH BREAD IS WONDERFUL: There is nothing to compare with the taste of freshly baked bread. The addition of fresh herbs to your recipe is natural.  A general rule of thumb is a tablespoon of fresh is comparable to a teaspoon of dried herbs. That is about a three to one ratio.

The following is a list of those herbs that have been shown to pair well with bread recipes.  Keep in mind that this list is not all-inclusive and just because you don’t see a specific herb on the list it does not mean you can’t add it to a recipe.

BREAD RECIPES are varied depending on the result you are looking for. Use 1 ½ to 2 teaspoons can be used per loaf. The following herbs are primary ingredients in bread recipes: Dill, Basil, Marjoram, Oregano, Savory, Tarragon, Sage, Thyme and Rosemary

BREAD ADDITIONS are used to top warm bread prior to heating or toasting.  The primary herbs that can be used are:  Garlic, Onion, Oregano, Thyme, Basil and Dill

CORNBREAD RECIPES can be enhanced by the additions of a teaspoon of herbs to a pan of cornbread.  Dill, Marjoram, Savory, Tarragon, Thyme and Rosemary

BISCUIT RECIPES can be enhanced with the addition of herbs to the flour mixture.  Basil, Dill, Marjoram, Oregano, Parsley, Savory and Thyme

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