We love this bread. It is a rustic, substantial loaf. It holds up well dipped in soup, can be used to sop up pasta sauce, or just enjoyed plain, hot out of the oven.
Onion and Rosemary Bread
from Always in Season
1 envelope fast-rising dry yeast (2 1/4 tsp)
1 T sugar
1 1/2 cups lukewarm water
4 cups flour
2 tsp salt
1/2 cup onion, chopped (I have used red or sweet white)
1 1/2 T fresh rosemary leaves
Dissolve the yeast and sugar in the lukewarm water in a large bowl; stir to mix well. Add the flour, 2 tsp salt and onion, mix well. Knead on a floured surface until smooth and elastic. (Alternately, dissolve yeast and sugar in water in bowl of electric mixer, stir to mix well. Add flour, salt and onion, mix on high 3 minutes).
Place the dough in a greased bowl, turning to coat the surface. Let rise until doubled in bulk (I usually give it an hour). Punch down dough. Shape into a round 12-inch loaf on a greased baking sheet. Brush the top with the oil. Let rise until doubled in bulk. (Again an hour).
Sprinkle the top with the rosemary and additional salt. Bake at 400 degrees F for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped. Serve hot.