Herb and Onion Bread
- 1/2 cup milk (any milk substitute works: soy, almond, etc)
- 1 1/2 Tbsp sugar
- 1 tsp salt
- 1 Tbsp butter (earth balance or any oil can be substituted)
- 1 package yeast
- 1/2 cup warm water
- 2 1/4 cups white or whole wheat flour (any gluten free baking flour works, too)
- 1/2 small onion, minced
- 1/2 tsp dried dill weed
- 1 tsp crushed, dried rosemary
Here is the fastest yeast bread I know, and a delicious one. I like to bake it late in the day, to serve still warm with dinner. The aroma of herbs is the greatest appetizer you could devise. For 1 loaf:
Scald the milk (I use almond or soy milk) and dissolve in it the sugar, salt and butter (I substitute Earth Balance); cool to lukewarm. In a large bowl, dissolve the yeast in the warm Water. Add the cooled milk, flour (gluten free flour works fine), 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 dough 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-degree oven. Bake about 1 hour.