Herbed Peasant Bread

Course : Breads
Serves: 10
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1/2 cup chopped onion
3 tablespoons butter
1 cup warm water
2 tablespoons warm water -- 120 f to 130f
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon dil weed
1/2 teaspoon basil dried
1/2 teaspoon rosemary -- dried
1 package yeast
3 cups flour -- all-purpose, up to
1/2 Cup melted butter

Preparation / Directions:

In a skillet over low heat, saute onion in butter until tender, about 8 minutes. Cool for 10 minutes. Place in a mixing bowl. Add milk, suger, salt, herbs, yeast and 3 cups flour: beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic abut 6-8 minutes. jPlace in a greased bow, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375 for 25- 30 minutes. Remove to a wire rack; brush with melted butter,


Nutritional Information:

177 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 31g Carbohydrate; 9mg Cholesterol; 357mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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