- 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
- 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.
Reviews forHerbed 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."