Best Herbed Peasant Bread Recipes
HERBED PEASANT BREAD
The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes. , Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.
Nutrition Facts : Calories 121 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 252mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
HERBED PEASANT BREAD
It's super used for a sandwich or just served with butter. - Recipe Source TOH Ardath Effa, Villa Park, Illinois
Provided by Ceezie
Categories Yeast Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a large skillet, cook onion in butter over low heat until tender, about 8 minutes. Cool for 10 minutes.
- Place in a large mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 25 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool.
Nutrition Facts : Calories 1952.1, Fat 48.8, SaturatedFat 28.8, Cholesterol 130, Sodium 3882, Carbohydrate 322.9, Fiber 13.1, Sugar 17.1, Protein 51.6
HERBED PEASANT BREAD
Number Of Ingredients 11
Steps:
- In skillet over low heat, sauté onion in butter until tender, about 8 minutes. Cool for 10 minutes. Place in a mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes. Remove to a wire rack brush with melted butter. Cool.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
HERBED PEASANT BREAD RECIPE
The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.
- Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.
- Yield: 1 loaf (16 slices).
- Originally published as Herbed Peasant Bread in Taste of Home
- August/September 1995, p29
- Nutritional Facts
- serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 252 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
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HERBED PEASANT BREAD
The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes., Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.
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