Wheat-Free Herb And Onion Bread – a delicious recipe with milk, turbinado sugar, salt, butter, yeast, warm water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the leek, green onions, dill and rosemary in a blender or food processor and mince.
2
Heat the milk and dissolve in it the turbinado and salt, and melt in it the butter.
3
In a large bowl, dissolve the yeast in the warm water.
4
Once the milk has cooled, add the milk, flour, and leak/onion/herb mixture, and stir well with a large wooden spoon.
5
When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place for about 45 minutes.
6
Punch down and beat vigorously for a few minutes, then turn into a greased bread pan.
7
Let stand in a warm place for about 10 minutes before placing in a pre-heated 350-degree oven.
8
Bake about 45 minutes.
336
kcal
Calories
5
g
Fat
64
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup milk, 1 1/2 tablespoons turbinado sugar, 1 teaspoon salt, 1 tablespoon butter, and more.
Yes, Wheat-Free Herb And Onion Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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