Herbed Peasant Bread Recipe

The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois
Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

1

loaf

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

1

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 1/2

    cup chopped onion

  • 3

    tablespoons butter

  • 1

    cup warm 2% milk (110° to 115°) plus 2 tablespoons warm 2% milk (110° to 115°)

  • 1

    tablespoon sugar

  • 1-1/2

    teaspoons salt

  • 1/2

    teaspoon dill weed

  • 1/2

    teaspoon dried basil

  • 1/2

    teaspoon dried rosemary, crushed

  • 1

    package (1/4 ounce) active dry yeast

  • 3 to 3-1/2

    cups all-purpose flour

  • Melted butter

Directions

Directions In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes. Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool. Yield: 1 loaf (16 slices). Nutritional Facts 1 serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 252 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

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