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Onion Herb Bread |
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Serves: 16
Print this Recipe
Yield: 1 loaf
Evette Nicksich, Bartlett, Nebraska
1 (1/4-ounce) package active dry yeast
1/2 cup warm water (110° - 115°)
1/2 cup warm milk (110° - 115°)
1 tablespoon butter or margarine
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
1/4 cup finely chopped onions
2-1/4 cups all-purpose flour, divided
In a mixing bowl, dissolve yeast in water. Add milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth, about 1 minute. Add the remaining flour and stir for about 1 minute. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. Stir down raised batter in about 25 strokes. Spread into a greased 8-in. x 4-in. x 2-in. loaf pan. Cover and let rise in a warm place until almost doubled, about 15 minutes. Bake at 375° for 40-45 minutes. Remove from pan; serve warm.
© Copyright Reiman Publications, 1993-1997
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