Herbed Peasant Bread

• 1/2 cup chopped onion
• 3 tablespoons butter
• 1 cup warm milk (120 to 130 )
• 2 tablespoons warm milk (120 to 130 )
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon dill weed
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary, crushed
• 1 (1/4 ounce) package active dry yeast
• 3 - 3 1/2 cups all-purpose flour
• melted butter

1. In a large skillet, cook onion in butter over low heat until tender, about 8 minutes. Cool for 10 minutes.
2. Place in a large mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375u0b0 for 25 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool.

onion, butter, warm milk, warm milk, sugar, salt, dill weed, dried basil, rosemary, active dry yeast, allpurpose, butter

Taken from www.food.com/recipe/herbed-peasant-bread-318879 (may not work)