Rosemary Onion Bread

Ingredients

• ¼ cup (½ stick) Challenge Unsalted Butter
• 2 cups onion (2 medium), finely chopped
• 1 envelope (2¼ teaspoons) active dry yeast
• 2 teaspoons sugar
• 1 cup warm water (110-115°F)
• 4 cups all-purpose flour
• 1½ teaspoons salt
• 1 Tablespoon fresh rosemary leaves, chopped

Directions

Melt butter in sauté pan over medium-low heat; add onions and cook, stirring occasionally, until onions are soft and golden colored (about 20 minutes). Let cool. In a large mixing bowl, combine yeast, sugar, ½ cup of flour and warm water; let mixture stand until foamy (about 20-25 minutes). To the yeast mixture, add half of the remaining flour along with rosemary and salt; mix well with a heavy-duty mixer or wooden spoon. Gradually add the rest of the flour and the onion/butter mixture to form stiff, slightly sticky dough. Knead with a dough hook of an electric mixer for 10 minutes or transfer to a lightly floured surface and knead by hand until smooth and satiny, about 15 minutes. Shape dough into a slightly flattened ball and place on a buttered baking sheet. Cover and let rise in a warm place until doubled (45-60 minutes). Bake 400°F for 30 minutes or until browned. For a tender crust, lightly brush warm loaf with butter.Yield: 1 large loaf.Source: Challenge Package recipe developed by Challenge Home Economist.