RCI-BR.001.0120.001
Herb and Onion Bread
I like to substitute oregano for the rosemary because I'm an oregano freak. I usually add more herbs than it calls for.
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Combine warm water, sugar, and yeast in a small bowl, stirring gently to dissolve the yeast. Let sit for 5 minutes until foamy.
2
Heat milk in a small saucepan until just warm to the touch, then remove from heat and set aside.
3
Mix flour and salt together in a large bowl. Create a well in the center and pour in the yeast mixture and warm milk.
4
Stir with a wooden spoon until a shaggy dough begins to form, then knead by hand for 8-10 minutes until smooth and elastic.
10 minutes
5
Add minced onion, dried dill weed, and crushed dried rosemary to the dough, kneading for 2-3 minutes until herbs are evenly distributed.
6
Shape dough into a round loaf and place on a greased baking sheet. Cover loosely with a damp cloth and let rise for 15 minutes.
15 minutes
7
Preheat oven to 375°F (190°C) during the final minutes of rising.
8
Score the top of the loaf with a sharp knife in a cross pattern or decorative design, cutting ¼ inch deep.
1 minutes
9
Bake for 35 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
35 minutes
10
Remove bread from oven and transfer to a wire rack to cool for 5-10 minutes before slicing and serving.