Different herbs can be used to bring a subtle alteration to the flavor of potato bread. Rosemary is a common addition. Being quite strong, it is best used with restraint. About 1 percent of fresh rosemary based on the overall weight of the flour is a good starting point. Chives add a bit of color and a slight bite to the bread. They can be chopped and added at the rate of about 1.5 to 2 percent of the flour weight. Last, chopped dill is occasionally added to the bread. About 1.5 percent of the flour weight is a good starting point. With all of these herbs, add them at the outset of mixing. Adjust the percentage used based on personal preferences, keeping in mind that the bread should be adaptable to a variety of foods, and this is best achieved if the herbs are not too potent a flavor in the bread.
© 2004 All rights reserved. Published by Wiley.