HERB-ONION BATTER BREAD

[Guest guest]

HERB-ONION BATTER BREAD

3 1/4 c. all-purpose flour

2 pkgs. Red Star instant blend dry yeast

2 tbsp. sugar

1 tsp. salt

1/2 tsp. ground sage

1/2 tsp. crushed rosemary leaves

1/4 tsp. ground thyme

1/4 c. butter or margarine

1 c. finely chopped onion

1 1/4 c. warm water

1 egg

Oven at 375 degrees. Yield: 1 loaf. In large mixer bowl, combine 1

1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix

well. Saute onion in butter until golden; add to flour mixture. Add

water and egg. Blend at low speed until moistened; beat 3 minutes at

medium speed. By hand, gradually stir in remaining flour to make a

stiff batter. Spoon into greased 2-quart casserole. Cover; let rise

in warm place until light and doubled, about 1 hour.

 

Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove

from pan; serve warm or cold.