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Onion Herb Bread

 Onion Herb Bread
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!
12 ServingsPrep: 20 min. + rising Bake: 20 min. + cooling

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour, divided

Directions

  • 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.

2 of 2

Onion Herb Bread (continued)

Directions (continued)

  • Serve warm. Yield: 1 loaf (12 servings).
Nutritional Facts: 1 slice equals 108 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 114 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.