Wednesday, June 11, 2014

Herb and Onion Bread

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)
  1. Combine water, yeast, salt, dill, rosemary, sugar, melted butter, powdered milk and onions.  
  2. Allow yeast to activate until mixture is bubbly, approximately 10-15 minutes
  3. Add flour.
  4. 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.)
  5. Put the dough someplace warm and allow it to rise until doubled, approximately 45 minutes.
  6. After dough rises, knead well.
  7. Shape into at least 3 loaves  and place in greased bread pans.
  8. Bake at 350 degrees for 45-55 minutes.  
  9. Brush tops of bread with butter after removing, and allow to cool or eat warm!
* I have also used this dough to make pizza crust! 

Shared at 
 Raising Homemakers 
Graced Simplicity 
Strangers and Pilgrims on Earth


JES said...

Oh, this looks tasty and something my husband would love! Thank you for sharing! I would probably do the 50/50 white wheat as that seems to be a people pleaser combination over here... Please join us again next week on the Art of Home-Making Mondays! And have a wonderful weekend :)

Kelly-Anne @ Beautiful Girlhood said...

This bread recipe looks lovely...hmmm...will have to put this on the 'to try' list! Visiting from the Art of Homemaking Mondays today!


M Honeywell said...

Had this at NOC on several trips between 1985 with NYC youngsters on a week-long outdoor canoe adventure (when I bought the cookbook since misplaced) and 1990 when I was on a Project Raft race team.
Made it many times in small round loaves, as it used to be served, originally. The aroma when warm makes me melt. Not been able to make it myself for 15 years, glad to see you reprint it. Thanks :)