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Herbed Peasant Bread

Herbed Peasant Bread
The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois
16 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 1 cup warm 2% milk (110° to 115°) plus 2 tablespoons warm 2% milk (110° to 115°)
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1 package (1/4 ounce) active dry yeast
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter

Directions

  • In a large skillet, cook onion in butter over low heat until tender.
  • Cool for 10 minutes.
  • Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3
  • cups flour; beat until smooth. Stir in enough remaining flour to
  • form a soft dough.
  • Turn onto a floured board; knead until smooth and elastic, about 6 to
  • 8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Punch the dough down. Shape into a ball and place on a greased baking
© Taste of Home 2012

2 of 2

Herbed Peasant Bread (continued)

Directions (continued)

  • sheet. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with
  • melted butter. Cool. Yield: 1 loaf (16 slices).
Nutrition Facts: 1 serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 252 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2012