Recipes

 

Rosemary Focaccia
Breads, Quickbreads, and Muffins / August 16th, 2016 9:14 am
Rosemary Focaccia1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
3 tablespoons extra virgin olive oil, divided
2 tablespoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese

In a large stoneware bowl, stir together the flours and salt. Make a well...
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Dried Herb Substitutions

For quick reference, a good rule of thumb is to substitute one teaspoon of crumbled dried , or 1/4 teaspoon powdered or dried herbs for each one tablespoon of fresh herbs called for.

Bay leaves are the only exception to most substitutions. Since they lose much of their flavor when dried, you should replace one fresh bay leaf with two dried bay leaves.

 

Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used.

 

When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor.

 

Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.