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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois Ingredients:
1/2 cup chopped onion |
3 tablespoons butter |
1 cup warm 2% milk (110° to 115°) plus 2 tablespoons warm 2% milk (110° to 115°) |
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 package (1/4 ounce) active dry yeast |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.
2. Transfer to a large 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 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool. Yield: 1 loaf (16 slices).
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