Fresh Bread from Your Garden’s Harvest

Baking bread can seem like a mystifying experience, especially if you’ve never tried before or if your efforts never seem to turn out as light and fluffy as you imagine. But making homemade bread is really a simple, creative activity that people have been doing for centuries, and it’s even more rewarding when you incorporate fresh herbs from your garden. Whether you’re a seasoned baker or just starting out, these tips will help you create delicious loaves that showcase the flavors of your home-grown herbs.

Essential Tips for Perfect Homemade Bread

Test Your Yeast

If you just purchased yeast, and it’s well within its expiration date, you may not need to do this step. But if you are using yeast you have had hiding in your cabinet for a while, testing it is a good idea. Add the yeast to a small dish or bowl of lukewarm water with a pinch of sugar. If the mixture starts to bubble and forms foam in about 10 to 15 minutes the yeast is good and will provide a proper rise for your bread. This simple test can save you from disappointment later when your dough fails to rise.

Don’t Go Overboard with the Flour

It can be easy to add too much flour, especially while kneading your dough. This takes practice to get right, and depends on things like the humidity in the air and the kind of bread being made. The typical advice is you stop adding flour when the dough ‘feels right’. It should be soft and smooth, and not too sticky. Too much flour will make your bread dry and crumbly, so it is often best to err on the side of too little rather than too much if you’re not sure. As you gain experience, you’ll develop a feel for the perfect dough consistency.

You Absolutely Need to Knead

Kneading is what helps form gluten in the bread, and without kneading all kinds of things can go wrong with the final product. A good way to test if the dough is thoroughly kneaded is by rolling out a small piece, stretching it as thin as possible. You should be able to get it so thin you can see light through it without the dough breaking. This is called the “windowpane test” and it’s a reliable indicator that your gluten has developed properly. Most recipes will note how long the bread should be kneaded, and don’t skimp on this time. It’s a crucial step that directly impacts the texture and structure of your finished loaf.

Don’t Rush the Rise

Though bread will rise faster in a warm place, it is better to let bread rise slowly in a cool place, even in the fridge overnight if desired, which lets you prep the dough the day before for more convenience. A slow, cool rise allows the flavors to develop more fully and creates a better texture in the final bread. Then allow your bread to rise again after being shaped. This second rise, often called the “proof,” is just as important as the first. This will make the taste and texture just right, giving you that perfect crumb and crust you’re looking for.

Add Herbs from Your Garden

This is where your home garden truly shines! Fresh rosemary, thyme, basil, oregano, dill, or chives can transform basic bread into something spectacular. Chop fresh herbs finely and knead them into your dough during the final stages of mixing. Try rosemary with sea salt and a drizzle of olive oil for a classic focaccia, or add minced garlic chives and cracked black pepper for savory dinner rolls. Fresh basil and sun-dried tomatoes make a wonderful Mediterranean-style loaf, while dill pairs beautifully with cheese bread.

The key to using fresh herbs in bread is to add them at the right time. Mix them in after your initial kneading is complete, so they distribute evenly without breaking down too much. You can also brush the top of your shaped loaf with olive oil or butter and press whole herb leaves into the surface before baking for a beautiful presentation.

Growing Your Own Bread Herbs

Many of the best herbs for bread baking are easy to grow in your home garden, whether you have a large outdoor space or just a sunny windowsill. Herbs like rosemary, thyme, and oregano are perennials in many climates and will provide you with fresh flavor year after year. Basil and dill are annual herbs that grow quickly from seed and produce abundantly throughout the growing season.

Visit Strader’s Garden Center for a wide selection of herb plants, seeds, containers, potting soil, and everything else you need to start your kitchen herb garden. Our knowledgeable staff can provide expert advice on choosing the right herbs for your space and climate, as well as tips on care and harvesting. We also carry specialty items like herb markers, kitchen garden kits, and recipe cards to inspire your culinary creations.

Bringing It All Together

With a little practice and patience, warm fresh homemade bread made with herbs you’ve grown yourself can be a delicious way to enjoy the fruits, and herbs, of your gardening labor. There’s something deeply satisfying about creating food from start to finish, from planting a tiny seed to pulling a golden loaf from your oven. The aroma of fresh bread baking with garden herbs is unmatched, and the flavor is far superior to anything you can buy at the store.

Start simple with a basic recipe and one or two herbs, then experiment as you gain confidence. Before long, you’ll be creating your own signature loaves that friends and family will request again and again. Happy baking and happy gardening!