Herb Onion Batter Bread
A casserole bread with all the flavor of herb stuffing.
Yield: One 2-quart casserole loaf
- 3¼ cups bread flour
- 2¼ tsp (one packet) Red Star Active Dry Yeast
- 2 TBSP sugar
- 1 tsp salt
- ½ tsp ground sage
- ½ tsp rosemary leaves, crushed
- ¼ tsp thyme leaves, crushed
- 1 cup finely chopped onion
- ¼ cup butter or margarine
- 1¼ cups water
- 1 egg
- In large mixer bowl, combine 1½ 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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.