Herbed Peasant Bread Recipe

5 16 18
Herbed Peasant Bread Recipe
Herbed Peasant Bread Recipe photo by Taste of Home
Publisher Photo

Herbed Peasant Bread Recipe

Read Reviews
5 16 18
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1/2 cup chopped onion
  • 3 tablespoons butter or margarine
  • 1 cup plus 2 tablespoons warm milk (120° to 130°)
  • 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 or margarine

Directions

In a skillet over low heat, saute onion in butter until tender, about 8 minutes. Cool for 10 minutes. Place in a mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. 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. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool. Yield: 1 loaf.
Originally published as Herbed Peasant Bread in Taste of Home August/September 1995, p29

Nutritional Facts

1 slice: 121 calories, 3g fat (2g saturated fat), 8mg cholesterol, 252mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 1/2 cup chopped onion
  • 3 tablespoons butter or margarine
  • 1 cup plus 2 tablespoons warm milk (120° to 130°)
  • 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 or margarine
  1. In a skillet over low heat, saute onion in butter until tender, about 8 minutes. Cool for 10 minutes. Place in a mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. 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. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool. Yield: 1 loaf.
Originally published as Herbed Peasant Bread in Taste of Home August/September 1995, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerbed Peasant Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
2124arizona User ID: 845443 265723
Reviewed May. 8, 2017

"Love the combination of herbs in this bread. I've even adapted this one for my bread machine."

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

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

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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"

MY REVIEW
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!"

Loading Image