Saw an old recipe for an Herbes de Provence bread I'd like to try. Does that use fresh or dried herbs? Thanks, Jeff
Here's a quick bread that uses dry herbs de Provence:
As does this sourdough loaf:
so in yours they're fresh?
Not mine ... I haven't tried it yet, though it has occurred to me. I would use dried herbs, myself. The only loaf I've tried to perfume so far was with fenugreek, and I could barely taste it.
Use dry. Use enough and the flavor will come through. I've made a lot of it, came out good.