Recipe
Side Dish
Herb-Onion Batter Bread
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. butter or margarine | ||
| 1 c. finely chopped onion | ||
| 3 ¼ c. flour | ||
| 2 packet(s) dry yeast | ||
| 2 tbsp. sugar | ||
| 1 tsp. salt | ||
| ½ tsp. ground sage | ||
| ½ tsp. crushed rosemary | ||
| ¼ tsp. ground thyme | ||
| 1 large egg | ||
| 1 ¼ c. warm water |
Directions
- Melt butter in a skillet over medium heat. Saute onions until golden. Cool slightly.
- In a large mixing bowl, whisk together 1/2 cup flour, yeast, sugar, salt, sage, rosemary and thyme. Fold in onions, scraping all butter into the bowl. Stir in egg and water.
- Stir at low speed until moistened. Beat 3 minutes at medium speed. Gradually stir in remaining flour to make a stiff batter.
- Spoon batter into a greased 8-quart casserole dish. Cover and let rise in warm place until light and doubled in size, about 1 hour.
- Bake at 375 degrees for 35 to 40 minutes, until golden brown. Remove from casserole dish. Serve warm or cold.