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5* Herbed Peasant Bread

Source of Recipe

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5* Herbed Peasant Bread

Taste of Home August/September 1995
13 reviews rate this recipe 5 Stars!
Prep: 30 min. + rising Bake: 25 min
Yield: 1 loaf (16 slices).

The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois

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 baking sheet. Cover and let rise until doubled, about 45 minutes.

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

1 serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 252 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.