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Herb Onion Batter Bread

A casserole bread with all the flavor of herb stuffing.

This recipe makes 1 loaf
Bread Flour3+1/4 cups
Active Dry Yeast4+1/2 tsp
Sugar2 TBSP
Salt1 tsp
Ground sage1/2 tsp
Rosemary leaves, crushed1/2 tsp
Thyme leaves, crushed1/4 tsp
Finely chopped onion1 cup
Butter or margarine1/4 cup
Water1+1/4 cups

In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. In small skillet, sauté onion in butter until golden. Add to flour mixture. Add warm water (120-130°F) and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter.


Spoon into greased 2-quart casserole. Cover; let rise in warm place until double, about 1 hour. Bake at 375°F for 35 to 40 minutes until golden brown. Remove from casserole; serve warm or cold.



You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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