Serves: 5
Total Calories: 232

1/2 cup milk scalded
1 1/2 tablespoons sugar
1 tablespoon butter or margarine
1 teaspoon salt
1 package yeast active dry
1/2 teaspoon sugar
1/2 cup water warm (105° to 115° F.)
2 1/4 cups flour
1 onion small, minced
1 teaspoon rosemary dried, crushed
1/2 teaspoon dill weed dried weed, crushed

In a small bowl combine milk, sugar, butter or margarine and salt until sugar is dissolved. Cool to lukewarm.

In a large bowl dissolve yeast and sugar in warm water let stand until foamy, 5 to 10 minutes.

Add milk mixture, flour, onion and herbs. With a large wooden spoon stir well until batter is smooth. Cover and let rise in a warm place, free from drafts, until tripled, about 45 minutes.

Preheat oven to 350° F. Grease one 9 x 5 x 3-inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Stir down dough and beat vigorously for a few minutes. Spoon into pan or pans let stand in a warm place, free from drafts, for 10 minutes. Bake for 50 to 60 minutes or until done Slice and serve hot or toast and spread with butter.

Nutritional Facts:

Serves: 5
Total Calories: 232
Calories from Fat: 25

More Recipes from the Recipe Treasury Cookbook:
Activating Yeast
Another Chocolate Tea Bread
Basic Pizza Crust
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Buttermilk Biscuits
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Cheese-Filled Coffee Cake
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Dessert Crepes
Favorite White Bread
Freezer Storage For Prebaked Crusts:
Freezer Storage For Unbaked Crusts:
Graham Bread
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Leavening In Quick Breads
Manicotti Crepes
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Success Popovers
Testing Breads For Doneness
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Yorkshire Pudding