How to prepare Herb Bread?

Many cultural specialties feature yeast breads and quick breads using a variety of spices and herbs.

Add the following ingredients per pound (3 to 4 cups flour) of yeast dough. 1 tsp. sage, 2 tsp. caraway seed, and 1 y₂ tsp. nutmeg

1 ‘/2 Tbsp. dill seed or 1 ^l/₂ Tbsp. caraway seed and 1/8 cup instant minced onion

½ tsp. sage, ½ tsp. thyme, and ^½ tsp. marjoram

Herb Vinegar Dressings

Use with vegetable salads or cooked vegetables.

1/8 tsp. ground black pepper, 1 tsp. dry mustard, ^½ tsp. paprika, ¾ tsp. garlic powder, 1 Tbsp. finely chopped chives, 3 Tbsp. cider vinegar, ¹/₂ cup vegetable oil, 2 Tbsp. pickle relish, 2 Tbsp. lemon juice. Yield: ³/4 to 1 cup

¾ cup tomato juice, 2 Tbsp. lemon juice, 2 Tbsp. instant minced onion, 1 Tbsp. basil leaves crushed, ¼ tsp. garlic powder, 1/8 tsp. ground cumin seed, 1/8 tsp. ground red pepper. Yield: ³A to 1 cup.

Adding Spices to a Recipe Whole Spices and Herbs

Tie herbs and spices in a cheesecloth, nylon net or muslin bag, or place them in a tea ring. The bag or ring is easy to remove to stop the seasoning process. Particles that may cause difficulty in chewing or swallowing also can be removed.

Add whole herbs and spices at the start of cooking in recipes that will cook for an hour or longer. Examples are soups and stews.

Many herbal and spiced teas can be made using whole herbs and spices.

Flavoring seeds can be toasted briefly in the oven or on top of the stove to enhance flavor. Whole herbs are usually crumbled and added near the end of cooking.