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Herbed Peasant Bread

Total Time

Prep: 30 min. + rising Bake: 25 min.

Makes

1 loaf (16 slices)

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
Herbed Peasant Bread Recipe photo by Taste of Home
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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

  1. In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.
  2. 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.
  3. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
  5. 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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