Herb and Onion Bread
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Yeast package||2 1⁄4 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs)|
|White flour/Whole wheat flour||2 1⁄2 Cup (40 tbs)|
|Onion||1⁄2 Small, minced|
|Dill weed||1⁄2 Tablespoon|
|Dried rosemary||1 Tablespoon, crushed|
Scald the milk and dissolve in it the sugar, salt and butter; cool to lukewarm.
In a large bowl dissolve the yeast in the warm water.
Add the cooled milk mixture, flour, onion, and herbs.
Stir well with a wooden spoon.
When batter is smooth, cover the bowl with a light towel and let dough rise in warm place until triple in bulk, 45 minutes to 1 hour.
Stir down and beat vigorously for a few minutes.
Turn into a greased bread pan.
Let it stand in a warm place for 10 minutes before placing it into a preheated 350 F° oven.
Bake for 1 hour.