Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup milk
- 2 1/4 cup white or wheat flour
- 1 1/2 tbsp sugar
- 1/2 small onion, minced
- 1 tbsp salt
- 1/2 tbsp dried dill weed
- 1 pack yeast
- 1 tbsp crushed, dried rosemary
- 1/2 cup warm water
- =
Directions
Scald the milk and dissolve in it the sugar and salt; cool to lukewarm. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, minced onion, and herbs, and stir well with a large, wooden spoon. When the batter is smooth, cover the bowl with a towel and let the cough rise in a warm place until triple in bulk--about 45 minutes. Stir down and beat vigorously for a few minutes, then turn into a greased bread pan. Let it stand in a warm place about 10 minutes before putting it into a preheated, 350°F oven. Bake about 1 hour. Notes: i like to substitute oregano for the rosemary because i"m an oregano freak. I usually add more herbs than it calls for. I sometimes add dried parsley, just so that there are more little green flecks in the dough. (that way people know they are supposed to be there, and not just something weird that fell in the dough). Even though this recipe doesn"t call for it, i knead the dough, because i"m happier with the texture that way. This bread smells incredible when baking! making bread by hand may seem daunting, but it only took me about 2 or 3 batches to get used to it. Once you learn how to do it, it"s very rewarding, and doesn"t really take that much time. It takes several hours, start to finish, but most of that time is not labor-intensive. I"m glad that people with bread machines are getting the taste of real bread, but it seems to me that they"re missing out a lot of the experience. I hope you enjoy these! basic bread info: most recipes call for dissolving the yeast in warm water. Hot water out of the tap can be too warm for this. The water should be about 100-110°F (37-42c, 310-315k). If it is too hot, you will kill the yeast and your bread won"t rise. Test it on your wrist like you would baby formula. Kneading the dough develops the gluten. It is also when you add the last bits of flour. Since flour varies so much in moisture content, the amount of flour you add will be a little different every time. Books always