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Herbed Peasant Bread

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
  • Total Time
    Prep: 30 min. + rising Bake: 25 min.
  • Makes
    1 loaf (16 slices)

Ingredients

  • 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

Directions

  • In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.
  • 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.
  • 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 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.
Nutrition Facts
1 slice: 121 calories, 3g fat (2g saturated fat), 8mg cholesterol, 252mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Onna
    Jul 27, 2020

    Having just started making my own bread, I attempted this recipe. It is now my go-to!! I sometimes add some garlic, or garlic powder, or add a bit more of the herbs. This is a great bread, and I thank you for putting it out there for us!

  • gunnarsmom
    May 10, 2019

    just an all around very good bread. It's a keeper.

  • LegalSec
    Jan 26, 2018

    Love this bread. I make it all of the time. I don't even use fresh onions, I use dried minced onions and I have switched herbs for different loaves and/or omitted all together. I even have subbed with a small amount of wheat and rye flours. I also made a sweet bread with cinnamon, raisins, brown sugar. It is great as is but is also a great base for numerous different loaves of bread! Thank you for the great recipe.

  • Rosemary Swope
    Dec 24, 2017

    What a wonderful bread! The flavor from the herbs is awesome! This recipe is a real keeper. Thank you for sharing this recipe.

  • chand002
    Dec 16, 2017

    Very tasty and easy to make

  • 2124arizona
    May 8, 2017

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

  • wasoongu
    Dec 9, 2016

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

  • Brossi
    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.

  • cbenne12
    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.

  • habenaroman
    Aug 13, 2015

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