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Ingredients
- 1/2 c. lowfat milk
- 1 1/2 tbsp. sugar
- 1 teaspoon salt
- 1 tbsp. butter
- 1 pkg. yeast
- 1/2 c. hot water
- 2 1/2 c. white flour (or possibly whole wheat)
- 1/2 sm. onion, chopped
- 1/2 teaspoon dill weed
- 1 teaspoon crushed rosemary
Directions
- Scald the lowfat milk and dissolve in it the sugar, salt, and butter; cold to lukewarm. In a large bowl, dissolve the yeast in the hot water. Add in the cooled lowfat milk, flour, onion, and herbs. Stir well with a large wooden spoon. Grease the bowl with butter, add in the dough, and cover the bowl with a towel. Let the dough rise in a hot place till triple in bulk, about 45 min. Stir down and knead a few times. Turn into a greased bread pan. Let stand in hot place for 10 min before putting in preheated 350 degree oven. Bake about 1 hour. Makes 1 loaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 351 | |
| Calories from Fat 35 | 10% |
| Total Fat 4.08g | 5% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 620mg | 26% |
| Potassium 184mg | 5% |
| Total Carbs 67.53g | 18% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.85g | 5% |
| Protein 9.92g | 16% |
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