Dreamy's Delights

It's all about the food!

Onion Herb Bread

on June 14, 2013

This is a recipe my mom used to make quite a bit when I was growing up. Because I’m lazy I tweaked the recipe a bit so I could make the dough in my bread machine, then I took it out and baked it as a free form loaf in the oven.


1/2 cup milk
1/2 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons butter
1 package yeast (about 2.5 tsp of loose yeast)
1/2 cup warm water
2 1/2 cups flour, sifted
1 tablespoon dried minced onion
1/2 teaspoon dill, rosemary or other herb (I ALWAYS use dill and usually more than it calls for)
melted butter and salt

1.    Preheat oven to350F.

2.    Scald milk, remove from heat, stir in sugar, salt and butter until dissolved. Cool to lukewarm.

3.    In a large bowl, dissolve yeast in warm water. Add cooled milk mixture. Stir in flour, onion and herbs. Mix until well blended.

4.    Cover and let rise until tripled in bulk, about 45 minutes.

5.    Stir down and beat vigorously, about 30 seconds.

6.    Turn into greased pan. Bake at 350F for about 1 hour. (Can be made as a free form loaf)

7.    Brush crust with melted butter and sprinkle lightly with salt.

So that’s the original make it by hand recipe.

I doubled the recipe so I’d have two loaves of bread when I made it in the bread machine.

First, I got out my bread machine. Always an important step if using one. 😉

So then… what I did different.

I skipped skalding the milk. This recipe actually is old enough that it was previously made without pasteurized milk.

I added all the liquid ingredients to the bread machine pan. I added the butter which I diced into small cubes and the salt.

Then I added the dry ingredients, adding the yeast at the very last.

Because I had doubled the recipe, I did a couple of adjustments.

1. I used slightly less yeast than the 5 tsp it would have called for to replace two packets. I used 4 tsp and it came out just perfect.

2. I didn’t bother sifting the flour. I just loosened it up in the container with a fork to fluff it a bit.

3. I used the dough cycle only. With 5 cups of flour, it’s a little bit more than I think would fit well to bake. After the dough cycle was done, I took the bread out, divided it in half and shaped it into free form rounds. I let it rise one more time then baked it on a parchment paper lined baking sheet for about an hour.

If I were going to make a single recipe in the bread machine, including baking, I’d probably set the machine for a 1.5 lb loaf, maybe even a 1lb loaf. I haven’t played with it that far yet.

I don’t have a picture because the bread got eaten too fast lol. It not only tastes awesome with just some butter on it but it makes good sandwich bread too.


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