1 Lb Loaf:; (1 1/2 Lb Loaf):
3/4 c Milk; To 7/8 C, (7/8-1 C)
1 ts Salt; (1 1/2 T)
1 tb Sugar; (1 1/2 T)
2 tb Butter Or Margarine; (3 T)
1/3 c Chopped Onion; (1/2 C)
2 c Bread Flour; (3 Cups)
1/2 ts Dried Dill; (1/2 T)
1/2 ts Dried Basil; (1/2 T)
1/2 ts Dried Rosemary; (1/2 T)
1 ts Active Dry Yeast; To 1 1/2
-T, (2 T),
; Red Star Brand
by Linda Rehberg & Lois Conway St. Martin’s Press
Lois and Linda recommend this bread for croutons etc… It didn’t last long
enough for Jeff and I to do this with. It was excellent!!
NOTE: When making the 1 lb loaf, use the Rapid Bake setting for a
better-shaped bread. For 1 lb loaf: Place all ingredients in bread pan,
select Rapid Bake setting, and press Start. After the baking cycle ends,
remove bread from pan, place on cake rack, and allow to cool 1 hour before
slicing.
Crust: Medium Bake Cycle: Rapid Bake
For the 1 1/2 lb loaf: Place all ingredients in bread pan, select Light
Crust setting, and press Start. After the baking cycle ends, remove bread
from pan, place on cake rack, and allow to cool 1 hour before slicing.
Crust: LIght
Entered into
Yields
10 Servings