| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Herb recipe | 12 | Servings | ||
INGREDIENTS
| 1/2 | c | Onion; chopped |
| 3 | tb | Butter |
| 1 | c | & 2 tbs skim |
| 1 1/2 | ts | Salt |
| 1 | tb | Sugar |
| 1/2 | ts | Dried dill weed |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried rosemary |
| 1 | pk | Dry yeast |
| 3 1/2 | c | Flour |
INSTRUCTIONS
Saute onion in butter until tender. Cool. Place in large bowl with milk, sugar, salt, herbs, yeast and 3 cups flour. Beat until smooth. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl turning once to grease top of dough. Let rise 45 minutes until double. Punch down, shape into ball and place on greased cookie sheet. Cover, let rise until double. Bake at 375 degrees for 25-30 minutes. Remove to wire rack. Brush with melted butter. Cool. NOTES : This is best when made in the summer, using fresh herbs. Be adventurous, use any combination of fresh herbs, about 2 tbs. of each. You can also add some parmesan cheese for a different flavor. Recipe by: Taste of Home Posted to Digest bread-bakers.v097.n044 by lunchuck <jock@twd.net> on Jun 29, 1997
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