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 all-purpose flour
- Melted butter
- 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).
1 slice: 121 calories, 3g fat (2g saturated fat), 8mg cholesterol, 252mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.
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."
"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!"
"I baked this yesterday morning to enter into our county fair..I won first place..plus, judges choice over all the submitted entries in the fresh foods division at the fair. I can't say enough good about this bread..I wouldn't change a thing!..I had never made it before this point in time..was so pleased with the over all results..thanks Ardath for submitting.Sharlene Curry"
"I have made this one several times - one of my husband's favorites."
"Really good bread. Came out very light and soft. Will def make again !!"
"I baked a loaf of this bread fairly late in the evening, using my bread machine for the kneading and first rising. Good thing I cut a slice for myself just before I went to bed, because by the time I'd gotten home from work the next day, my husband, daughter and the neighbor kids had devoured the rest of the loaf. This is an excellent bread recipe."
"This bread was excellent,I served it sliced very thin with a dill dip..yummy"