Herbed Peasant Bread Recipe
- 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 King Arthur Unbleached 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(10)
Sort By :
I love making this bread, changing the herbs to what I like, adding garlic to it as well. Makes a great addition to a big pot of soup.
This was excellent. no stars available to rate.
This recipe produces a most FANTASTIC loaf of bread. It's moist and flavorful! I will continue to make this bread to serve with my Italian food
This bread is truely wonderful! The herbs set it above any other bread. I've made this bread a million times- and recieved a million compliments!
This bread is delicious, soft, and moist. Makes great turkey or club sandwiches. Toasting it really enchances the flavor. And if there is EVER any leftover stale bread, you can make croutons, bread crumbs, or use in dressing. I have probably made two hundred loaves of this in the last few years, for gifts and gatherings, and the recipients never stop talking about it. (Only recommendation is to allow plenty of time for the onions to saute and infuse the butter.) Just try it!