Why put rosemary leaves in bread?

There are several reasons why rosemary leaves are often added to bread:

1. Flavor: Rosemary has a distinctive, slightly pungent, and herbaceous flavor that complements the taste of bread. It adds a subtle savory note that enhances the overall flavor profile.

2. Aroma: Rosemary releases a pleasant and aromatic fragrance when baked, which contributes to the sensory experience of eating the bread. The aroma of rosemary can stimulate the appetite and make the bread more enjoyable.

3. Texture: Rosemary leaves can add a bit of texture to bread. When used in small amounts, the leaves provide a slight crunchiness, adding an interesting textural element to the soft bread.

4. Visual appeal: The vibrant green color of rosemary leaves adds a visual appeal to bread, especially when they are incorporated into the dough or sprinkled on top before baking. The green flecks or sprigs of rosemary enhance the aesthetic presentation of the bread.

5. Preservation: Rosemary has natural antimicrobial and antioxidant properties, which can help preserve bread and extend its shelf life. Rosemary extract has been found to inhibit the growth of certain bacteria and molds, potentially contributing to the longevity of the bread.

Overall, rosemary leaves are added to bread primarily for their flavor, aroma, and aesthetic qualities, while also providing potential benefits in terms of texture and preservation.