| 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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