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Herb Onion Batter Bread
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A casserole bread with all the flavor of herb stuffing.
This recipe makes 1 loaf
INGREDIENTS
| Bread Flour | 3+1/4 cups |
| Active Dry Yeast | 4+1/2 tsp |
| Sugar | 2 TBSP |
| Salt | 1 tsp |
| Ground sage | 1/2 tsp |
| Rosemary leaves, crushed | 1/2 tsp |
| Thyme leaves, crushed | 1/4 tsp |
| Finely chopped onion | 1 cup |
| Butter or margarine | 1/4 cup |
| Water | 1+1/4 cups |
| Egg | 1 |
DIRECTIONS
In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. In small skillet, sauté onion in butter until golden. Add to flour mixture. Add warm water (120-130°F) 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 double, about 1 hour. Bake at 375°F for 35 to 40 minutes until golden brown. Remove from casserole; serve warm or cold.
You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.