This recipe is a family favorite at our house! The first time I had it was at the Rivers End Restaurant at the Nantahala Outdoor Center over 20 years ago. We stopped by the restaurant a few weeks ago traveling through the area and found out that they no longer have it on the menu!
Here is the original recipe from the 1985
River Runners Special Cookbook.
Herb and Onion Bread
· 4 c tepid water
· 1/4 c active dry yeast
· 4 tsp sea salt
· 1 tsp dried dill weed
· 1 tsp dried rosemary leaf
· 6 T sugar
· 1/4 c butter, melted
· 1/2 c powdered milk
· 1 c onions, chopped (sometimes I use dehydrated onions)
· 10-11 c flour (I usually use 100% hard red wheat, but you can use 1/2 whole wheat and 1/2 white)
- Combine water, yeast, salt, dill, rosemary, sugar, melted butter, powdered milk and onions.
- Allow yeast to activate until mixture is bubbly, approximately 10-15 minutes
- Add flour.
- Mix by hand until uniform. Turn dough onto floured surface and knead for 10 minutes (I mix it in my Bosch mixer for approx. 8 minutes.)
- Put the dough someplace warm and allow it to rise until doubled, approximately 45 minutes.
- After dough rises, knead well.
- Shape into at least 3 loaves and place in greased bread pans.
- Bake at 350 degrees for 45-55 minutes.
- Brush tops of bread with butter after removing, and allow to cool or eat warm!