The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rose Water-never used it-some questions

clazar123's picture

Rose Water-never used it-some questions

I have recently acquired some rosewater and wanted to use it in a few recipes but I've never used it.  I have seen recipes that use it in small amounts but the rosewater I have seems so diluted with very little taste/smell. Are there different kinds? My smell-ability is not the greatest and I'm afraid I will overwhelm a recipe. I know it is supposed to be a more subtle flavorant.

Mini Oven's picture
Mini Oven

Well, I've got several different kinds myself and have yet to bake with it.  Put a little on your forearm and walk around for a day.  If no one makes any comments, dump it into a recipe.  The concentrated is more like an oil and very strong.  Just opening the bottle gets comments.  :)  

All at Sea's picture
All at Sea

... listed here, in Wikipedia.  But no mention of it in bread, alas. Scones, yes, but not bread. Nothing stopping you from giving it a whirl - though I suspect your rosewater will be too subtle to shine through, perhaps?

I've only ever used rosewater to make Turkish Delight - where its delicate fragrance is shown off to perfection.

Makes a nice skin tonic, too!

All at Sea