Recipe: Herb Peasant Bread (yeast dough using onion and dried or fresh herbs)

HERB PEASANT BREAD

This is best when made in the summer, using fresh herbs. Be adventurous, use any combination of fresh herbs, about 2 tablespoons of each. You can also add some Parmesan cheese for a different flavor.

1/2 cup chopped onion
3 tablespoons butter
1 cup plus 2 tbsp fat free milk
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 package dry yeast
3 1/2 cups flour, divided use
Melted butter (for brushing top)

Saute onion in butter until tender. Cool.

Place onion in large bowl with milk, sugar, salt, herbs, yeast and 3 cups flour. Beat until smooth. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl turning once to grease top of dough. Cover and let rise 45 minutes until double.

Punch down, shape into ball and place on greased cookie sheet. Cover, let rise until double.

Bake at 375 degrees F for 25-30 minutes. Remove to wire rack. Brush with melted butter. Cool.

Makes 1 loaf
From: Jude
Source: Taste of Home magazine