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Add a photoServings: 4
Ingredients
- 6 tbsp. lowfat milk
- 1 teaspoon salt
- 1 1/2 tbsp. sugar
- 1 tbsp. butter
- 1/4 dry yeast
- 6 tbsp. hot water
- 10 ounce. white or possibly whole wheat flour
- 1/2 sm. onion, chopped
- 1/2 teaspoon dry dill
- 1 teaspoon crushed dry 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, chopped onion and herbs. Stir well with a large wooden spoon. When batter is smooth, cover the bowl with a towel and let the dough rise in a hot place till triple in bulk about 45 min. Stir down and beat vigorously for a few min. Then turn into a greased bread tin. Let it stand in a hot place about 10 min before putting it into a preheated 350 degree oven. Bake about 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 34 | 11% |
| Total Fat 3.87g | 5% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 615mg | 26% |
| Potassium 134mg | 4% |
| Total Carbs 61.05g | 16% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.44g | 4% |
| Protein 8.39g | 13% |
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