HERBED PEASANT BREAD

Herbed Peasant Bread image

Number Of Ingredients 11

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 (1/4-ounce) package active dry yeast
3 to 3-1/2 cups all-purpose flour
Melted butter or margarine

Steps:

In skillet over low heat, sauté 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 surface knead until smooth and elastic, about 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. Punch 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.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves