Herb and Onion Bread
From The Vegetarian Epicure by Anna Thomas
This quick yeast bread that can be baked late in the day and served warm with dinner. Makes 1 loaf.
½ cup milk
1 ½ Tbs. sugar
1 tsp. salt
1 Tbs. butter
1 package yeast (1 Tbs. dry yeast)
½ cup warm water
2 ¼ cups white or whole wheat flour
½ small onion, minced
½ tsp. dried dill weed
1 tsp. crushed, dried rosemary
Scald the milk and dissolve in it the sugar, salt and butter; cool to lukewarm. In large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, minced onion, and herbs, and stir well with a large, wooden spoon.
When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until tripled in bulk – about 45 minutes. Stir down and beat vigorously for a few minutes, then turn into a greased bread pan. Let it stand in a warm place about 10 minutes before putting it into a preheated, 350ºF oven. Bake about 1 hour.
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