I've been making this easy bread for years. It goes great with a casserole, soup or stew. I've taken it to many picnics and potluck suppers. Many people have asked for the recipe, and they're always surprised at how simple it is to make!
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup warm milk (110° to 115°)
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic powder
- 1/4 cup finely chopped onion
- 2-1/4 cups all-purpose flour, divided
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute.
- Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes.
- Stir the batter down, about 25 strokes. Spread into a greased 8-in. x 4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes.
- Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm. Yield: 1 loaf (12 servings).
Originally published as Onion Herb Bread in Country Extra November 1994, p49
Reviews for Onion Herb Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review