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
- 1⁄2 cup chopped onion
- 3 tablespoons butter
- 1 cup warm milk (120 to 130 )
- 2 tablespoons warm milk (120 to 130 )
- 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 (1/4 ounce) package active dry yeast
- 3 -3 1⁄2 cups all-purpose flour
- melted butter
- In a large skillet, cook onion in butter over low heat until tender, about 8 minutes. Cool for 10 minutes.
- 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.
- 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 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool.
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.