Rehydrating Dried Rosemary for Bread? I love the flavor of rosemary but I don't like its prickliness. It's worse dried, but I don't even like that particular quality in fresh rosemary. I'm experimenting with a yeast bread that will include both water and fat (in this case, bacon fat). I want distinct pieces of rosemary (although they can be small), so I don't want to grind the rosemary. I also want to avoid a green tinge in the bread itself. I'm thinking of manually crushing the rosemary into a couple of tablespoons of water and bringing the mixture to a boil in the microwave, letting it cool, straining and adding the rosemary to the bacon fat and giving it a quick saute. I guess I'd add the rosemary water to the water in the recipe if it isn't too green. Does that sound like it would work? I want the flavor, but no sharp edges.

Edit...Hmmm, I've reached the point in the experiment that the crushed rosemary and water have been in the microwave and cooled. At first I was optimistic, the texture seems like what I am going for. However, the flavor is strong - even bitter.
I would suggest heating some fresh rosemary in the bacon fat. Then discard the rosemary.  You will get the flavor without the part you don't want.