HERB AND ONION BREAD

seafood chowder elizetested
HERB AND ONION BREAD
½ cup milk
1½ tablespoon sugar
1 teaspoon salt
1 tablespoon butter
1 packet yeast
½ cup warm water
2¼ cups white or whole wheat flour
½ small onion, minced
½ teaspoon dried dill weed
1 teaspoon crushed, dried rosemary

Scald the milk and dissolve it in the sugar, salt and butter; cool to lukewarm. In a large bowl, dissolve yeast in warm water.
Add the cooled milk, flour, onion and herbs, stir well. When batter is smooth, cover bowl with a towel.
Let rise in warm place until triple in bulk – about 45 minutes. Stir down and beat vigorously for a few minutes, turn into greased bread pan. Let stand in warm place about 10 minutes.
Put in preheated, 350°F oven. Bake 1 hour. Makes 1 loaf.

Posted: Amanda Conradie
Photo: Elize de Kock