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No Knead Herb and Onion Bread

No Knead Herb and Onion Bread
A quick and easy no-knead casserole bread with all the flavor of herb stuffing.
3

Reviews

Ingredients

  • 1 cup finely chopped onion
  • 1/4 cup unsalted butter
  • 3 1/4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon rosemary leaves (crushed)
  • 1/4 teaspoon thyme leaves (crushed)
  • 1 1/4 cups water (120-130°F)
  • 1 egg (room temperature)

Instructions

  • In small skillet, sauté onion in butter until golden; set aside. In stand mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. Add onions to flour mixture. Add warm water and egg. Using a paddle attachment, blend at low speed until moistened; beat 3 minutes at medium speed. Gradually mix in remaining flour to make a stiff batter.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Spoon batter into greased 2-quart casserole dish. Cover; let rise in warm place until doubled in size, about 1 hour.
  • Preheat oven to 375°F.
  • Bake for 35 to 40 minutes until golden brown. Serve warm or cold.

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Review & Comments

Irene Raven | Reply

5 stars
I have been making this bread recipe since the 1960’s I believe. It’s always a hit. Just for grins I decided to see if it was on the red star website and here it is. I love this recipe and it is always a hit.

Dotti Bee | Reply

5 stars
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

Dotti Bee | Reply

5 stars
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.

Peggy | Reply

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

Red Star Yeast | Reply

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

Ruth Roll | Reply

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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