“Everybody needs beauty as well as bread, places to play in and pray in,
where nature may heal and give strength to body and soul.”
The photo above was taken at Forepaugh’s Restaurant in Saint Paul, Minnesota. They served us a potato bread that was delicious. You can always taste the difference between homemade bread and store-bought bread. If you like homemade bread, here’s a recipe for a quick bread that is flavored with savory herbs. Bon appetit!
Herb and Onion Quick Bread Recipe
1/2 cup milk
1-1/2 T sugar
1 t salt
1 T butter
1 package yeast
1/2 cup warm water
2-1/2 cups white or whole wheat flour
1/2 small onion, minced
1/2 t dried dill weed
1 t crushed, dried rosemary
- Scald the milk and dissolve in it the sugar, salt, and butter; cool to lukewarm.
- In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, minced onions and herbs. Stir well with a large wooden spoon.
- When the batter is smooth, cover the bowl with a towel and let the dough 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, small loaf pan (or a couple of smaller loaf pans). Let stand in a warm place about ten (10) minutes before putting in a preheated, 350 degree oven.
- Bake for about an hour. Smaller loaf pans make bake faster so check accordingly.
“When you have only two pennies left in the world,
buy a loaf of bread with one, and a lily with the other.”