Onion And Herb Bread

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

This Onion And Herb Bread recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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