FatFree Home
FatFree Recipe Archive
More breads-yeast recipes from FatFree

herb-onion-bread recipe

Date:    Fri, 23 Sep 94 15:44:16 EDT
 From:    Susan Lehman (lehman@physics.unc.edu)
 ***Herb and Onion Bread***  (1 loaf)
 from "The Vegetarian Epicure" by Anna Thomas
 1/2 c. milk			2 1/4 c. white or wheat flour
 1 1/2 T. sugar			1/2 small onion, minced
 1 t. salt			1/2 t dried dill weed
 1 pkg yeast			1 t.  crushed, dried rosemary
 1/2 c warm water
 Scald the milk and dissolve in it the sugar and salt; cool to lukewarm.  
 In a large bowl, dissolve the yeast in the warm water.  Add the cooled 
 milk, flour, minced onion, and herbs, and stir well with a large, wooden 
 When the batter is smooth, cover the bowl with a towel and let the cough 
 rise in a warm place until triple in bulk--about 45 minutes.  Stir down 
 and beat vigorously for a few minutes, then turn into a greased bread 
 pan.  Let it stand in a warm place about 10 minutes before putting it 
 into a preheated, 350 F oven.  Bake about 1 hour.
 Notes:  I like to substitute oregano for the rosemary because I'm an 
 oregano freak.  I usually add more herbs than it calls for.  I sometimes 
 add dried parsley, just so that there are more little green flecks in the 
 dough.  (That way people know they are supposed to be there, and not just 
 something weird that fell in the dough).  Even though this recipe doesn't 
 call for it, I knead the dough, because I'm happier with the texture that 
 way.  This bread smells incredible when baking!
 kwlacto lacto