The author, Anna Thomas, writes that this is “the fastest yeast bread I know”. It is fast, and I can tell you it is fragrant with dill and rosemary, the kind of smell you want to greet you when you open the door. It is likely to make you feel hungry to have some even if you’ve just eaten. (However, I find that all fresh hot bread does that to me!)
½ cup milk
1 ½ tablespoons sugar
1 teaspoon salt
1 tablespoon butter
1 packet active dry yeast
½ cup warm water
2 ¼ cups white or whole wheat flour
½ small onion, minced
½ teaspoon dried dill weed
1 teaspoon dried rosemary, crushed
- Scald the milk and dissolve in it the sugar, salt, and butter. Cool to lukewarm.
- In a large mixing bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, onion, and herbs, and stir well with a large wooden spoon.
- When the batter is smooth, cover bowl with a towel and let the dough rise in a warm place until tripled in bulk – about 45 min. Stir it down and beat vigorously for a few minutes, then turn into a greased bread pan. Let it stand in a warm place 30 min. before putting it into a preheated 350° oven.
- Bake for about 1 hour.