Saturday, March 10, 2007

Onion Herb Batter Bread

The Altitude Adjustment Section
This is a great recipe I found in a Sunset cookbook when I was a child, and have been making it ever since. It's so simple and requires no kneading.

1/2 cup milk
1 1/2 tablespoons sugar
1 teaspoon salt
2 1/4 teaspoons butter
1 package dried yeast
1/2 cup warm water
2 1/4 cups A.P. flour
1 tablespoon finely chopped onions
1/2 teaspoon chopped dill
1/2 teaspoon chopped rosemary

Scald milk in a small pot, remove from the heat and add the sugar, salt, and butter. Cool to lukewarm. In a large bowl, dissolve yeast in warm water 10 minutes. Add milk mixture. Stir in flour, onions and herbs. Mix till well-blended, about 2 minutes. Cover and let rise till tripled in bulk, about 30-40 minutes. Stir down vigorously for about 30 seconds. Turn dough into a greased 9-inch pie plate. Bake in a 350 oven for 50-60 minutes, or until it is golden brown and sounds hollow on the bottom when tapped. Brush top with melted butter and sprinkle with some coarse salt. Serve warm.