Herb Bread!

Bread is a thing I love to eat, but am not good at making.  Cooking is forgiving when you don't follow a recipe (which is pretty much my M.O).  Baking is not.  Baking is science.

With that being said, this bread is great for adding a little flavor to simple meals like soups or salads.

Ingredients for yeast mixture:

2 pkg dry yeast
1/2 cup warm water

Ingredients for bread:

1 T olive oil

1/2 c chopped onions

1 1/2 c skim milk

1/2 c dry milk powder

1/2 chopped parsley 

3 T granulated sugar 

1 t salt 

1/2 t dried dill

1/4 t ground thyme

1 c cornmeal 

4 1/2 c whole wheat flour

Directions

Dissolve yeast in water.

Saute onion in olive oil until onion is tender.  Combine onion, milk, milk powder, parsley, sugar, dill, and thyme.  Beat in yeast mixture, cornmeal, and 2 cups flour.  Stir in by hand remaining flour.

Turn dough out on lightly floured surface and knead for 5 minutes.  Place in greased bowl (making sure to turn dough to grease surface of both sides), cover, and let rise until doubled, approx. 1 hour.  Punch down, divide in half.  Place in 2 well-greased 1-pound coffee cans (or any other 4c/32oz container--preferably metal, definitely oven-safe).  Cover and let rise until doubled, 30-45 minutes.  Bake at 350F for 45 minutes.

Makes 2 loaves.  Nutrition info is for 10 slices from each loaf.