Herbed Peasant Bread Recipe
Herbed Peasant Bread Recipe photo by Taste of Home

Herbed Peasant Bread Recipe

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5 13 15
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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
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES: 16 servings

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

Nutritional Facts

1 slice: 121 calories, 3g fat (2g saturated fat), 8mg cholesterol, 252mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein

Directions

  1. In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.
  2. 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.
  3. 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.
  4. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool. Yield: 1 loaf (16 slices).
Originally published as Herbed Peasant Bread in Taste of Home August/September 1995, p29

Reviews for Herbed Peasant Bread

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2016

"The bread was very tasty, but when we baked it without a pan, it kind of fell flat. Maybe our levening agents were old."

MY REVIEW
Reviewed Aug. 13, 2015

"I substituted 1 cup of whole wheat flour for 1 cup regular. Turned out great."

MY REVIEW
Reviewed Feb. 3, 2015

"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."

MY REVIEW
Reviewed Nov. 2, 2013

"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."

MY REVIEW
Reviewed Jun. 24, 2012

"This was excellent. no stars available to rate."

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