Onion and Rosemary Bread
- Yield: 8 servings
- 1envelope fast-rising dry yeast
- 1tablespoon sugar
- 1 1/2cups lukewarm water
- 4cups flour
- 2teaspoons salt
- 1/2cup chopped onion
- vegetable oil
- 1 1/2tablespoons fresh rosemary leaves
- Dissolve the yeast and sugar in the lukewarm water in a large bowl; stir to mix well. Add the flour, 2 teaspoons salt and onion; mix well. Knead on a floured surfce until smooth and elastic.
- Place the dough in a greased bowl, turning to coat the surface. Let rise until doubled in bulk. Punch down dough. Shape into a round 12-inch loaf on a greased baking sheet. Brush the top with oil. Let rise until doubled in bulk.
- Sprinkle the top with the rosemary and additional salt. Bake at 400F for 30 to 35 minutes or until the loaf is golden brown and sounds hollow when tapped. Serve hot.
Recipe reprinted with permission from the Junior League of Salt Lake City’s Always in Season (Junior League of Salt Lake City, 2005).