You are here: Recipes It > Recipes > Bread

Herb Onion Bread 1 Loaf Lacto


1/2 cup milk
2 1/4 cup white or wheat flour
1 1/2 tbsp sugar
1/2 small onion, minced
1 tsp salt
1/2 tsp dried dill weed
1 package yeast
1 tsp crushed, dried rosemary
1/2 cup warm water

Scald the milk and dissolve in it the sugar and salt; cool to
lukewarm. In a large bowl, dissolve the yeast in the warm water. Add
the cooled milk, flour, minced onion, and herbs, and stir well with a
large, wooden spoon.

When the batter is smooth, cover the bowl with a towel and let the
cough 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 in a warm place about 10 minutes
before putting it into a preheated, 350 F oven. Bake about 1 hour.

Notes: I like to substitute oregano for the rosemary because I m an
oregano freak. I usually add more herbs than it calls for. I
sometimes add dried parsley, just so that there are more little green
flecks in the dough. (That way people know they are supposed to be
there, and not just something weird that fell in the dough). Even
though this recipe doesn t call for it, I knead the dough, because
I m happier with the texture that way. This bread smells incredible
when baking!

Making bread by hand may seem daunting, but it only took me about 2
or 3 batches to get used to it. Once you learn how to do it, it s
very rewarding, and doesn t really take that much time. It takes
several hours, start to finish, but most of that time is not
labor-intensive. I m glad that people with bread machines are getting
the taste of real bread, but it seems to me that they re missing out
a lot of the experience. I hope you enjoy these!

Basic Bread Info: Most recipes call for dissolving the yeast in warm
water. Hot water out of the tap can be too warm for this. The water
should be about 100-110 F (37-42C, 310-315K). If it is too hot, you
will kill the yeast and your bread won t rise. Test it on your wrist
like you would baby formula.

Kneading the dough develops the gluten. It is also when you add the
last bits of flour. Since flour varies so much in moisture content,
the amount of flour you add will be a little different every time.
Books always say to quit kneading when the dough is smooth and
satiny. I usually stop kneading when it doesn t stick to my hands
anymore. Then I let it rise. I put a little oil in the bottom of a
bowl, put in the dough then turn the dough upside down. The point of
this is to grease the top of your dough so that it doesn t dry out.
You could spray it with Pam instead, or make sure it rises in a
fairly humid spot (put a bowl of warm water next to it while rising)
. Then put a dish towel over the bowl and put it in a warm
draft-free place. I use my oven, even though it isn t THAT warm. Do
NOT turn the oven on. Let the dough rise until doubled (i.e., it s
twice as big as it was before.) Then punch it down, by literally
punching your fist into the dough. This is fun! The dough collapses.
Now, some recipes call for letting the dough rise again. This gives
the bread a lighter texture. Now you form your loaves and bake it.
ALWAYS preheat the oven. The bread is done when it pulls away from
the side of the pan. OR, you can take it out of the oven, flip it out
of the pan, and knock on the bottom. If it sounds hollow, it s done.
This is the true baker s way, but I can never tell if it s hollow or
not. You can eat bread fresh out of the oven, but it s easier to cut
if you wait until it cools. It tastes better if you don t wait,

Posted by "Von Balson, Kathleen" <[email protected]> to the
Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995.
:from "The Vegetarian Epicure" by Anna Thomas:

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected]



Servings: 1



Also see ...

Herb Biscuits
Combine the flour, baking powder, sugar, salt, parsley, chives, and cayenne. Cut in the butter. Combine the whipping cream and egg. Stir into the dry ingredients until the dough begins to hold together. Turn onto a floured board and knead with two swift strokes to smooth ou (Upload by user)

Herb Bread Pan 1
Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.     strongServings: 1/strong   (Upload by user)

Herb Bread Abm 7f
Combine all ingredients according to manufacturer s directions. Process in regular, delayed, or rapid bake cycle. From: [email protected] (Richard F. Matejka). Fatfree Digest [Volume 9 Issue 38] July 29, 1994. Formatted by Sue Smith, S.Smith34, [email protected] (Upload by user)

Herb Bread Abm
Combine all ingredients according to manufacturer s directions. Process in regular, delayed, or rapid bake cycle. From: [email protected] (Richard F. Matejka). Fatfree Digest [Volume 9 Issue 38] July 29, 1994. Formatted by Sue Smith, S.Smith34, [email protected] (Upload by user)

Herb Bread Lerner
In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes. Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a (Upload by user)

Herb Bread Ii
1. Melt butter in custard cup and add all spices. Mix thoroughly. 2. Slice bread crosswise in 1/2 inch slices, being careful not to slice through bottom crust. 3. Brush herb spread on slices and place in bread basket or wrap in paper toweling. 4. Place herb bread in the Micr (Upload by user)

Herb Bread Stuffing
1/2 ts olive oil 1 1/2 c mushrooms sliced 1 c onions chopped 1 Stalk celery chopped 2 chicken bouillon cube 1 c water boiling 8 c bread crumbs 3/4 ts sage 3/4 ts thyme 1 ts salt 1/2 ts parsley 1/4 ts garlic powder 1/4 ts black pep (Upload by user)

Herb Bread
Dissolve yeast in warm water. Combine milk,butter,cheese,salt and herbs. Do your old fashioned kneading thing with the flour until you have dough as smooth as a baby s bottom. Let rise until double (1 hr). Shape into two loaves & place in greased pans. Let rise until dou (Upload by user)

Herb Cheese Bread
Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar, rosemary, thyme, xanthan gum, yeast and salt in large bowl. Combine eggs, cheese, water and oil in medium bowl mix well. Pour mixture into dry ingredients; stir until well blended. Stir in remaining cup ric (Upload by user)

Herb Croutons
HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and golden brown. Saute in butter seasoned with Herb seasoning, Season All, and garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups or use as a topping for vegetables and casseroles. (Upload by user)
TAG: croutons, ,

Herb Crusted Parmesan Bread
Brush frozen loaf with melted butter to prevent surface from drying. Cover and thaw at room temperature for 2 3 hours. Cut dough into thirds. On lightly floured surface, roll each portion into a long strand. Braid strands. Coil braid into a spiral on greased baking sheet. Br (Upload by user)
TAG: bread, dried, ,

Busy Day Beef Stroganoff
Busy Day Beef Stroganoff
French Toast Peach Cobbler
French Toast Peach Cobbler
Ribs with a Peach Ginger Sauce
Ribs with a Peach Ginger Sauce
Herb Dumplings
Sift the flour, baking powder and salt into a mixing bowl. Cut in the butter until the mixture resembles coarse meal. Stir in the herbs. Beat the egg and milk in a small bowl. Add 3/4 of the egg mixture to the dry ingredients, mixing with a fork to make a (Upload by user)
TAG: dumplings, mixture, ,

Herb n Crunch Wheat Bread
Measure carefully, placing all ingredients except sunflower nuts in bread machine pan in the order recommended by the manufacturer. Add sunflower nuts at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select Basic/White cycle. Use medium or li (Upload by user)
TAG: bread, ,

Herb Nut Rolls
In small bowl, combine filling ingredients; mix well, refrigerate. Grease 13 x 9" pan. In large bowl, combine flour mixture with yeast from foil packet, pine nuts, parsley, basil, tarragon and garlic powder; mix well. Stir in hot water, butter and egg until dough pulls br (Upload by user)
TAG: dough, cheese, minutes, rolls, place, greased, ,

Herb Oatmeal Bread Clay Pot
Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water and set aside. (Remember: if the water is too hot it will kill the growing yeast.) Heat 1 cup water to boiling, and add the oatmeal and sour cream. Simmer, covered, for 10 minutes, then remove from th (Upload by user)
TAG: dough, minutes, cover, bread, oatmeal, water, place, flour, yeast, large, ,

Herb Parmesan Bread
Heat water to 105 115 degrees. Sprinkle yeast over warm water. Let stand a couple of minutes. Stir. Add sugar, salt, butter, cheese, oregano and 3 cups of flour. Beat with wooden spoon until smooth. Beat with electric mixer set to medium for 2 minutes. Scrape bowl, stir in r (Upload by user)
TAG: minutes, ,

TAG: bread, dough, water, flour, kneading, recipes, little, place, yeast, onion, minutes, ,
Permalink--> In : Recipes  -  Bread