HERBED PEASANT BREAD

Herbed Peasant Bread image

It's super used for a sandwich or just served with butter. - Recipe Source TOH Ardath Effa, Villa Park, Illinois

Provided by Ceezie

Time 1h40m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

1/2 cup chopped onion
3 tablespoons butter
1 cup warm milk (120 to 130 )
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 -3 1/2 cups all-purpose flour
melted butter

Steps:

In a large skillet, cook onion in butter over low heat until tender, about 8 minutes. Cool for 10 minutes.
Place in a large mixing 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 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool.

Nutrition Facts : Calories 1952.1, Fat 48.8, SaturatedFat 28.8, Cholesterol 130, Sodium 3882, Carbohydrate 322.9, Fiber 13.1, Sugar 17.1, Protein 51.6