Bread
Onion Herb Bread
*Use mixer equipped with dough hooks.
1
1
⁄
2
teaspoons (7.5 ml) active dry yeast
1
⁄
4
cup (60 ml) warm water
1 tablespoon (15 ml) vegetable oil
1
⁄
4
cup (60 ml) finely chopped onion
3
⁄
4
cup (175 ml) milk
1 tablespoon (15 ml) dried parsley flakes
2 tablespoons (30 ml) sugar
1
⁄
2
teaspoon (2.5 ml) salt
1
⁄
4
teaspoon (1.25 ml) dried dill weed
1
⁄
8
teaspoon (0.63 ml) ground sage
6 tablespoons (90 ml) yellow cornmeal
2 to 2
1
⁄
2
cups (500-625 ml) bread flour
In small bowl dissolve yeast in warm water. In small pan, saute onion in oil
until tender. In large mixing bowl combine onion, milk, parsley, sugar, salt, dill-
weed, sage, and yeast. Stir to mix. Add cornmeal and 2 cups (500 ml) of the
flour. Mix on Speed 5 or 6. Add enough of the remaining flour until dough
forms a smooth ball that is slightly sticky to the touch. Place dough in large,
greased bowl. Cover and let rise until double in size.
Punch down dough and shape into loaf. Place into 9x5-inch (23 x 13 cm)
greased loaf pan and let rise until double in size about 40 minutes or until
double in size. Bake in 400°F (205ºC) oven for 30 minutes.
Substitution:
If fresh dill weed is on hand, 1 tablespoon (15 ml) of chopped,
fresh dill weed can be used instead of
1
⁄
2
teaspoon (2.5 ml) of dried dill weed.
Success Tip!
Bread dough rises best at a temperature between 75°F (24ºC) and 85°F
(29ºC). If the kitchen is cold, place the bowl of covered dough on a rack in
the oven. Place a bowl of hot water on a rack below. Do not turn on the
oven during rising.
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