A Tradition in Family Baking

Herb Onion Batter Bread

5.0 from 2 reviews
Herb Onion Batter Bread
A casserole bread with all the flavor of herb stuffing.
Yield: One 2-quart casserole loaf
Ingredients
  • 3¼ cups bread flour
  • 1 package (2¼ tsp) 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
Instructions
  1. 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.

  2. 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.
Notes
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.
 

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5 Comments
  1. p.s. you can add richer flavor to this herb bread if you add the dry herbs to the onion butter saute instead of mixing them with the flour. Then continue on with the recipe

  2. this recipe has been a family favorite since it appeared on the Red Star yeast package…and is a new favorite with the next generation! Just an aside: the first time I made this bread, we skipped the meal and ate just the bread…yes, it’s that good.

  3. can you give the measurements of a two quart casserole please? I have numerous bowls, not sure which one is correct.

    • Hi Peggy,
      It depends on the shape and depth of your dish. A square 2 quart dish is about 9×9-inches. Check the bottom of the dish – it usually states the size.

      Happy baking!
      Carol

  4. I have been looking for this recipe ever since 1975, when I found it on a yeast pkg, made it for thanksgiving dinner & loved it, but lost the recipe!

    So glad you publish these things – Thank you!
    (Going to share it with my older sister – she’s never heard of “no-knead” yeast bread)

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