This bread smells wonderful just out of the oven and it tastes just as good. An incredible crust is created when cooked in the bake oven making this bread the perfect complement to our Venoge Summer Soup.
We use fresh herbs from our kitchen garden so the flavors vary from batch to batch in the summer. It pairs well with our Fresh Cheese with Herbs and also toasts well over the fire.
- 1/2 cup milk
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 2 1/4 teaspoons butter
- 1 package dry yeast
- 1/2 cup warm water (for yeast)
- 2 1/4 cups regular flour (sifted)
- 1 tablespoon onion chopped
- 1/2 teaspoon each of herbs on hand such as dill, rosemary, and chives
- Melted butter
Gather and prepare herbs.
Scald milk, remove from heat, stir in sugar, salt and butter. Cool to lukewarm. In a large bowl dissolve yeast in warm water. Add cooled milk mixture. Stir flour into yeast mixture. Add your selected herbs. Stir all together until well blended, about 2 minutes.
Cover and let rise in warm place until tripled in bulk, about 45 minutes. Stir down, and beat vigorously about 1/2 minute. Turn into a greased 8-inch cake pan or 9-inch pie pan.
Bake in a medium oven at 350° for about 1 hour. Brush top crust with melted butter and sprinkle lightly with salt.
Cool on rack.