Bread Ingredients — Flavorings

Besides the extracts and other flavorings, such as chocolate, that go into tea breads there are milder flavors used in everyday, make-a-sandwich bread. Some are used for nutritional content as well. While a nice Italian bread or pita made with only flour, water, salt and yeast may serve for summers, come winter, a heavier, heartier bread may be wanted. Then a bread with milk and fats may be made, for that full feeling, but also for the heavier drain cold weather can be on a body.


Beer can be a good substitute for water in recipies, but goes best in a rye bread. I suppose monkey piss like Pabst will do, but at least go with a dark import, if not a local brew.

Brewer’s yeast

Added entirely for food value, this is much different from active dry yeast. The active dry yeast is a microscopic plant, still alive, but dormant. Brewer’s yeast, or nutritional yeast, are both by-products of the beer and wine making industries. Brewer’s and nutritional yeast both are strongly flavored. I would not go over 1 tbsp per loaf of bread with it. The flavor will become more distinct as the bread ages, so use the bread quickly or freeze as soon as it is cool.


Coffee is usually added to breads for colorings more than flavoring, though it does combine well with chocolate. Fresh brewed or instant can be used in baking.


Fresh, dried, frozen, canned, it can all be used in breads. Frozen and canned fruit does need to be drained of the liquid before using. As an aside, I would urge you to use home canned, or packed in juice fruit just to up nutrition and, really, who needs the syrupy stuff on fruit? Fruit is sweet enough.

Another aside. For those who think fruitcake is icky, try making it with dried, not glaced fruit. If you want to use glaced fruit, be my guest, but that’s what makes fruit cake so nasty.


Sage, rosemary, basil, thyme, about any herb goes well in bread. Keeping  pots of herbs on a windowsill, or going out to the yard to snip your own is kinda cool. Remember to used twice as much of the fresh herb as you do the dry, and snip it all up well for better flavor.


Depending where the honey is from, it can be light to dark. Honey also has a stronger flavor than sugar, and so less should be used if it is a substitute for sugar, and liquid should be reduced. The interesting thing about honey is that it has its own built-in preservative, and can help preserve anything made with it.


Molasses is the syrup from sugar cane. It’s the brown in the brown sugar. There are various kinds of molasses, all sweeten, but blackstrap and crude molasses make the finished product darker. Sorghum is a grain usually used in livestock feed. Sorghum syrup is from the sorghum stalk. It tastes slightly different, but is dark and can be used in place of molasses.




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