~HERBED PEASANT BREAD~

1/2 cup chopped onion
3 tablespoons butter
1 cup plus 2 tablespoons warm milk (120° to 130°)
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 package (1/4 ounce) active dry yeast
3 to 3-1/2 cups all-purpose flour
Melted butter

IN a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.
PLACE in a large bowl. Add milk, sugar, salt, herbs, yeast, cooled onions and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
TURN onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
PUNCH the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
BAKE at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.
YIELD: 1 loaf.

Written By Merrilee