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?

CanadaDan
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3 Comments

AntoniaJames August 31, 2021
Either fresh or dried will work fine. Fresh is better, but if you don't have it, don't worry - but be sure to crush the dried rosemary before adding it, as that will release its fragrance. You may be surprised how good it smells when you do that! I crush dried rosemary with a mortar and pestle, with a touch of salt. If you don't have a mortar and pestle, rub the rosemary briskly between your palms, over the dough bowl. I'd add a couple tablespoons of dried rosemary (before crushing) for each 500 grams of flour in the recipe, with a touch of olive oil. ;o)
 
ChefJune March 20, 2014
Any fresh herb adds luster to bread. Patty is right, use enough. Don't be shy. Rosemary bread makes amazing lamb sandwiches!
 
patty M. March 20, 2014
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
 
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