Date: Thu, 08 May 1997 16:49:35 EDT
From: email@example.com (Dona G. Bollman)
herb and onion bread
Hi everyone Here is a bread recipe I made this week it was great.
This bread is most easily prepared with a heavy duty electric mixer.
Double the mixing times if you are making it be hand.
From: The Peaceful Palate
Herb and Onion Bread
makes l loaf (20slices)
21/2 cups unbleached or whole wheat flour (or a combination)
3 tbs. sugar or other sweetener
2 tsp. salt
2 pks. active dry yeast (2tbs.)
1/2 tsp. dried dill weed
1 tsp. dried, crushed rosemary
2 cups hot water ( l05 F)
1/2 small onion, finely chopped
2-3 cups of additional unbleached flour
In a large bowl, mix 21/2 cups of flour, with the sugar, salt, yeast and
herbs. Stir in the hot water and chopped onion. Beat 2 minutes with
mixer, scraping the bowl occasionally.
With the mixer running, pour in small amounts of additional flour until
the batter begins pulling away from the sides of the bowl. It will be
very sticky. Beat 2 more minutes at medium speed.
Place the dough in a warm place to rise until doubled, about 40 minutes.
At the end of this time, stir the batter down and beat vigorously for 30
Preheat the oven to 375 F. Turn the dough into a 5x9 (or larger)
oil-sprayed loaf pan, and let it rise in a warm place for 10 minutes.
Bake it in the preheated oven for 40 minutes. Check it for doneness by
tapping it: it should sound hollow. Remove it from the pan and cool on a
Per slice: 109 calories, 4 g protein, 23 g carbohydrate, 0 g fat,
215 mg sodium, 0 mg cholesterol