Herb and Onion Bread

Hi Folks-

Busy day and the post is thus a little late.

Here is a great recipe from The Vegetarian Epicure by Anna Thomas. I’ve been making it for years. It is a relatively quick yeast bread (rises for an hour, bakes for an hour) and so makes a lovely dinner bread with soup and a salad or as a warm bread to accompany any savory meal. The timing is actually pretty good if you are having guests.

Herb and Onion Bread

½ cup milk

1.5 TBS sugar

1 tsp salt

1 TBS butter

1 package yeast

½ cup warm water

2.25 cups white or wheat flour

½ small onion minced

½ tsp dill

1 tsp crushed rosemary

Scald the milk and dissolve in it the sugar, salt and butter, cool to lukewarm. In a large bowl dissolve the yeast in the warm water. Add the cooled milk, minced onion, herbs and flour and stir well with a large wooden spoon.

When the batter is smooth, cover with a towel and let the dough rise in a warm spot until triple in bulk, approximately 45 minutes. Stir down and beat vigorously for a few minutes then turn into a well greased bread pan. Preheat oven to 350 and let bread sit for ten minutes. Put bread in oven and bake for about 1 hour.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • pemaquid oysters

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