🔕 🔔

My Basket ()

All questions

Herbs in fresh bread

I make bread (no knead, 24 hour proof) and usually throw in some olives to make olive bread. I'm thinking about putting in some rosemary this time around but I'm not sure if I should use fresh or dried. Does anyone have any advice? Is it likely to come out out bitter at all?

asked by CanadaDan over 3 years ago
2 answers 906 views
9f77ddef 4796 4168 b31f 62700f81d219  patty marguet
added over 3 years ago

use fresh rosemary . .. chop enough so that you see specs of it liberally throughout the dough . . . think of making sure there is a taste of it in every bite of bread . . . it won't be bitter, but fragrant, flowery & a good accompaniment to olives

40496f30 e636 47ee bf4f 49f993317274  rosemary for baguettes

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 3 years ago

Any fresh herb adds luster to bread. Patty is right, use enough. Don't be shy. Rosemary bread makes amazing lamb sandwiches!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.