Well it is cool and rainy here in the city of gardens so i decided to make some bread to go with some leftover soup for dinner. I use to make this recipe all the time- it is nice to revisit and old friend and find they haven't changed a bit!
From The Vegetarian Epicure by Anna Thomas
Here is the fastest yeast bread I know, and a delicious one. I like to bake it late in the day, to serve warm with dinner. The aroma of the herbs is the greatest appetizer you could devise.
1 1/2Tbsp. sugar
1 tsp. salt
1 Tbsp. butter
1 package (2 1/4 tsp.) yeast
1/2c. warm water
2 1/4c. white or whole wheat flour
1/2 small onion, minced
1/2 tsp. dried dillweed
1 tsp. crushed dried 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, flour, onion and herbs.
Stir well with a large wooden spoon.
When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk- about 45 minutes. Stir down, and beat vigorously for a few minutes, then turn into a greased bread pan.
Let it stand for 10 minutes before putting into a preheated 350 deg. oven. Bake about one hour.
The dough will be sticky- resist the urge to add too much flour. My bread was done in 50 minutes. Of course you can vary the herbs. Delicious!