What herbs are good in bread?

Many herbs are delicious when added to bread batter, especially parsley, rosemary, thyme and oregano. And, you can use fresh or dried herbs.

Can you put herbs in dough?

Definitely! Incorporating herbs into bread batter or dough not only enriches the flavor but also creates delightful aromas.

What are the 3 types of quick breads?

There are 3 types of quick bread batters: 1. Pour batter - a thick liquid batter that can be poured. Used for pancakes, waffles, etc 2. Drop batter - a much thicker batter that needs to be removed from the mixing bowl with your hands or a utensil. Examples include muffins, loaf breads, some biscuits, and coffee cakes. 3. Soft dough - thick enough batter to be kneaded, rolled, and cut. Used for some biscuits, donuts, scones, etc.

What must be avoided in making dough?

Breadmaking is both an art and a science that requires attention to detail to ensure the final product comes out just right. Whether you are making a quick bread with dough or batter (see above), there are a few common mistakes to avoid: 1 . Adding too much flour. Too much flour and your bread can become dry and crumbly. Measure your flour carefully and resist adding more flour if your dough is wet. Many doughs are supposed to be wet. 2. Not using the flour called for in the recipe. Different types of flour have different protein levels, which can affect the texture of your bread. Changing from one type flour to another may require modifications to other ingredients. 3. Using too much/not enough liquid. If you don't use enough liquid, your bread can be dry and crumbly. If you use too much, your bread can be heavy and soggy. 4. Under or overmixing the batter. Batter that hasn’t been mixed enough will not rise as much as desired. Overmixing batter will add too much air, resulting in large holes forming in the bread during baking.

Herb Bread Recipe - A Well Seasoned Kitchen

Ingredients

Scale

1 cup whole wheat flour
1/2 cup all-purpose flour, preferably unbleached
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon fennel seeds
1 3/4 cups buttermilk – see substitution in Note below
1 large egg, beaten
2 tablespoons honey
1/4 cup organic vegetable or canola oil
1 tablespoon sesame seeds

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Instructions

Preheat oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
In a large mixing bowl, whisk together the flours, cornmeal, baking powder, baking soda, salt, dill, oregano, basil, thyme and fennel. Set aside.
In a medium mixing bowl, whisk together the buttermilk, egg, honey and oil. Stir into the flour mixture just until blended.
Spoon batter into the prepared loaf pan. Sprinkle top with sesame seeds.
Bake for 30 to 35 minutes or until tester inserted in the middle comes out clean.
Let cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.

Notes

Buttermilk substitution: Stir together 1 3/4 cups regular milk and 1 tablespoon plus 2 teaspoons lemon juice. Let stand for 5 minutes at room temperature. I don’t recommend using powdered buttermilk in this recipe – the bread tends to come out very dry if you do.

High altitude: No adjustments necessary.

Make ahead: Bread can be made up to 2 days ahead, wrapped in foil and refrigerated.

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: breads, side dishes, quick and easy, pantry recipes
Method: Bake