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
spoon.
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