Total Time
1hr 40mins
Prep 1 hr 15 mins
Cook 25 mins

It's super used for a sandwich or just served with butter. - Recipe Source TOH Ardath Effa, Villa Park, Illinois

Ingredients Nutrition

Directions

  1. In a large skillet, cook onion in butter over low heat until tender, about 8 minutes. Cool for 10 minutes.
  2. Place in a large mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  3. 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.
  4. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 375° for 25 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool.

Reviews

(1)
Most Helpful

I mixed this in the bread machine, using whole wheat and rye for part of the flour, Italian seasoning for the herbs, and adding some fresh rosemary, since I still had some. I let it rise in a proofing basket and then tipped it out onto the baking stone. Had a very nice oven spring. This bread has a nice even crumb, very good sandwich loaf.

duonyte December 05, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a