Lately I have so enjoyed eating herbed breads...today my mom took me to lunch and we had rosemary/onion bread for a sandwich. Last week some friends brought over a loaf of mixed herb bread. I wanna make some! Do you just toss in a bunch during mixing or rising or? I use my hands.

Got any recipes? Thanks...

Also, there's something like 162 archived posts regarding bread....is there a way to use a search function to find the topic? Thanks again!

-- sheepish (rborgo@gte.net), May 25, 2000

Answers

Make that 162 posts for Country Kitchen category! DUH...

-- sheepish (rborgo@gte.net), May 25, 2000.

Hi, Sheepish-- wwww.quickcooking.com , www.breadrecipe.com ,www.classicrecipes.com ,www.cyberkitchen.com ,www .goodcooking.com , www.joyofbakeing.com www.myrecipe.com ,www.recipekitchen.com ,www.recipeplace.com , www.recipeexchange.com , www.recipe.com , www.roa.com ,www.vegkitchen.com , these are a few I have in my favorite list---might check them for your favorite bread recipe---if ya don't find any recipes there ya like --let me know --I have hundreds of cookbooks!!!!! Sonda in Ks.

-- Sonda (sgbruce@birch.net), May 25, 2000.

Try adding small amounts of things during the dough stage. You may be interested in the bread cookbooks and kitchen sections that are new at Amazon.com. Or try splendidtable.com The Splendid Table is a show on NPR radio in my area.

Check your library

-- A (Razerfish@aol.com), May 25, 2000.

The other day I made Basil French Bread by adding Basil and a touch of Tarragon after adding the first bit of flour. It was just a normal French Bread recipe. A book that I really enjoy, (and has section on herbed breads), is called Great Breads by, Martha Rose Shulman. You might try Amazon, Books and Noble or Chapters. I think we got ours at Cole's. WTYL

-- Abigail F. (treeoflife@sws.nb.ca), May 26, 2000.

My husband makes the best breads! If you're confident inn your ability to add things without them turning out weird (thats how mine go) then yes just add in as you mix. French bread seems an easy way to start, Hubby throws in a little garlic, oregano... He also found a recipe that you maje a french bread then roll it (at shaping time) and put a mixture of onions and ? sauted in butter, then spread all ver and rolled like cinnamonn rolls (except you leave it whole of course). That was a good one.

-- Novina West (lamb@stellarnet.com), May 26, 2000.

I made some really delicious bread sticks by adding some parmesan cheese to the dough, as well as garlic powder and italian seasoning.

-- Kathleen Sanderson (stonycft@worldpath.net), May 26, 2000.

Wow. Great response. Thanks! I will check out these sources. My mouth is watering!

-- sheepish (rborgo@gte.net), May 26, 2000.

Sheepish, just throw them in there. I sautee the minced onion and garlic first and set aside. Then add the chopped herbs and onion and whatever in when you are mixing the dough, or knead it in. I prefer to use an egg bread when adding stuff that gives bulk, but then, I prefer egg bread anyway.

I have a recipe for rosemary/onion foccacia if you are interested. Time consuming to make, but turns out better than the bakery.

99% of the time I make bread w/o a recipe, just a little of this and some of that. Trust me, if it has the consistency of a smooth bread dough, and a couple Tbsp of active yeast, you'll get some kind of bread. Cup+ of liquid, splash of oil, eggs, salt, sweetener maybe, yeast, flour. Knead forever. Rise, rise, bake.

-- Rachel (rldk@hotmail.com), May 27, 2000.

Do you like dill? It's just about my favorite, and last week I experimented by adding dill seed to my very own potato bread recipe! Trying to be unbiased, I thought it was outstanding! If anyone wants this (I use a bread machine, being one who trys to minimize labor at every opportunity), e-mail direct and Ill send it. If I get more than a couple of answers, I'll post it here. No surprise, right Tracy! GL!

-- Brad (homefixer@SacoRiver.net), May 27, 2000.

Please post the breadmaker dill bread recipe - it sounds great! Thanks in advance for the info. Anncats

-- Ann Zavala (AnnZavala@Yahoo.com), May 28, 2000.

If anyone else wants "my" recipe, e-mail direct. Only 2 have so far, and it's easier to forward than re-type. I will post it here if there's more than a couple of us. Which brings to mind! Any ideas on if, how, and why we might get a "Countryside Cookbook" going? On the internet? Hard copy with a real price, profits going to a charity (Seedsavers, Anybody but Hillary, NRA {these are just MY favorites!}). Some other idea, such as we all retire wealthy because of the overwhelming demand? I'll bet there are some really great recipes, and especially the older ones most people have forgotten! Ever notice how today's cookbooks call for "A can of, a package of frozen, or a dozen***** - look in the gourmet aisle"? Most of today's youngsters (NOT including me!) don't realize you can make a pumpkin pie starting with an ACTUAL PUMPKIN, some real (preferably home-rendered) lard, and spices! Maybe it should include, now that I think of it - how to render the lard! I am brain-storming and rambling at the same time, and few will answer, because, this is after all, Sheepish"s thread for herb bread. Nonetheless, "the preparers of food" are the most likely to visit here! Whaddaya think? Steve? Anybody? GL to all!

-- Brad (homefixer@SacoRiver.net), May 29, 2000.