Herbed Peasant Bread

Name: Herbed Peasant Bread
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

11 ingredients

6 steps

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, 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.
4

Punch the dough down. Shape into a ball and place on a greased
5

. Cover and let rise until doubled, about 45 minutes.
6

Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.