Recipe by Cinnamon Turtle
Fast, delicious yeast bread. You can bake late in the day and have fresh, warm bread with dinner! From The Vegetarian Epicure by Anna Thomas.
Top Review by stormylee
Wonderfully quick and easy to make - no need to knead! I used fresh yeast and half whole-wheat flour and half bread flour. Love the subtle onion & herb taste; this goes really well with smoked cheese! Thank you for sharing!
- 1⁄2 cup milk
- 1 1⁄2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon butter
- 1 (2 1/4 teaspoon) package yeast
- 1⁄2 cup warm water
- 2 1⁄4 cups white flour or 2 1⁄4 cups whole wheat flour
- 1⁄2 small onion, minced
- 1⁄2 teaspoon dried dill
- 1 teaspoon dried rosemary, crushed
Directions See How It's Made
- Scald the milk and dissolve in it the sugar, salt and butter; cool to lukewarm. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, onion and herbs.
- Stir well with a large wooden spoon.
- When the batter is smooth, cover the bowl with a towel and let the dough 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 for 10 minutes before putting into a preheated 350 deg. oven. Bake about one hour.
- The dough will be sticky- resist the urge to add too much flour. My bread was done in 50 minutes. Of course you can vary the herbs. Delicious!