Recipe - Herb Peasant Bread

One half cup Onion; chopped
3 tablespoon Butter
1 cup & 2 tbs skim
1 One half teaspoon Salt
1 tablespoon Sugar
One half teaspoon Dried dill weed
One half teaspoon Dried basil
One half teaspoon Dried rosemary
1 pack Dry yeast
3 One half cup Flour

Saute onion in butter until tender. Cool. Place in large bowl with milk,
sugar, salt, herbs, yeast and 3 cups flour. Beat until smooth. Add enough
remaining flour to make a soft dough. Knead until smooth and elastic, 68
minutes. Place in greased bowl turning once to grease top of dough. Let
rise 45 minutes until double. Punch down, shape into ball and place on
greased cookie sheet. Cover, let rise until double. Bake at 375 degrees for
2530 minutes. Remove to wire rack. Brush with melted butter. Cool.

NOTES : This is best when made in the summer, using fresh herbs. Be
adventurous, use any combination of fresh herbs, about 2 tbs. of each. You
can also add some parmesan cheese for a different flavor.
Recipe by: Taste of Home Posted to Digest breadbakers.v097.n044 by
lunchuck jock@twd.net on Jun 29, 1997