- 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
- 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 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).
Reviews for Herbed Peasant Bread
"The bread was very tasty, but when we baked it without a pan, it kind of fell flat. Maybe our levening agents were old."
"I substituted 1 cup of whole wheat flour for 1 cup regular. Turned out great."
"I made this recipe today in my bread machine on manual. I made to dough into 4 balls and baked that way. EXECELLANT!!! I don't like rosemary so didn't put in. Wonderful flavor, great crumb and moist. Will be making this recipe as one of my regulars."
"This was excellent. no stars available to rate."