Herb, Nut, Seed, and Spice Breads

Hail to the first unknown baker who added earthy culinary herbs to a bread dough. It must have been long ago, because there are pictorial records from Egyptian tombs that give directions for herbed loaves. The harmonious blending of grains, ingredients with distinctive fragrances, exotic spices, and nuts ushers one into a sphere of innovative taste experiences and invisible clouds of aroma. These flavors may be incorporated into every type of bread, from the simplest French loaf to a rich egg bread. Bakers are invited to embellish at their whim, adding delicate, balmy dill; warm, bold oregano; assertive, licorice-like tarragon; or resiny thyme. Any herb, nut, or spice added to a bread immediately makes it more distinctive. And breads with these additions have a wide appeal, complementing all sorts of foods and culinary traditions.