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

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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


  • 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.


  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

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wasoongu User ID: 1077273 257904
Reviewed Dec. 9, 2016

"Needs more salt. Otherwise, a simple bread to go with soup or salad."

Brossi User ID: 8526235 257417
Reviewed Nov. 29, 2016

"Very nice bread. Easy to make and only the second time I have made bread. Whole family enjoyed this. Will definitely make again. Thanks for the recipe."

cbenne12 User ID: 7424916 240791
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."

habenaroman User ID: 7905288 231143
Reviewed Aug. 13, 2015

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

redcow User ID: 47124 219634
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."

Brassy62 User ID: 1384949 3665
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."

kshea User ID: 2698812 1907
Reviewed Jun. 24, 2012

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

bobali1 User ID: 5360751 4583
Reviewed Aug. 18, 2011

"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"

Elizabeth0085 User ID: 3429078 1305
Reviewed Apr. 14, 2011

"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!"

srsexton User ID: 3062488 1303
Reviewed Nov. 21, 2010

"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!"

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