Herbed Peasant Bread Recipe
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
- 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 serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 252 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
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