Homemade Onion Rosemary Bread

Oh how I love the smell of freshly baked bread!  But what about freshly baked bread with a hint of onion and rosemary??  Catch me I'm swooning...

And I have the sweet Debra of Eliot's Eats to thank for this new family favorite.  Since joining the monthly Blogger C.L.U.E group nearly a year ago, Debra has been one of the bloggers I've been waiting to be assigned.  For years we've grown to know each other through blog posts and comments (she's far more diligent at commenting than I...), and she's someone I would love to sit down with for coffee and and an hours long chat.

This month our Blogger C.L.U.E prompt is "Celebration", and I'd first thought of using one of the Eliot's Eats cocktail offerings... Chocolate Bourbon Kahlua anyone?? (swooning again!) 

However a stomach bug earlier this week has had me sipping nothing but Ginger Tea for days, so today I'm celebrating the return of my appetite with this fabulous bread.

Perfect in texture, this bread makes a wonderful soft sandwich.  But toasted with just a little butter made my breakfast perfection this morning.  Both Liv and my husband gave two thumbs up, and I have a request for a third loaf asap.

So Debra, today I celebrate you.  I'm so thankful blogging has crossed your path with mine.  Here's wishing you a wonderful holiday season and a New Year filled with treats and travels!

Now come celebrate the rest of our wonderful group with me as we travel the world for Blogger C.L.U.E.!

A Savory Cheesecake by Wendy from  A Day in the Life on the Farm

   

Almond Shortbread Cookies by Lisa from Authentic Suburban Gourmet

   

Black Forest Trifle by Rebekah from Making Miracles

   

Blueberry Lemon Bars by Anna from annaDishes

   

Bourbon Apricot Meatballs by Christiane from Taking on Magazines

   

Cheesy Garlic Blooming Loaf by Christy from Confessions of a Culinary Diva

   

Cookie Dough Cheese Ball by Liz from That Skinny Chick Can Bake

   

Handcrafted Baileys Irish Cream by Debra from Eliot's Eats

   

Henri's Tastee Dressing by Kate from Kate's Kitchen

   

Homemade Onion Rosemary Bread by Kim from Liv Life

   

Italian Anisette Cookies by Sue from A Palatable Pastime

   

Party Meatballs by Azmina from Lawyer Loves Lunch

   

San Permis Sparkling Cocktail by Stacy from Food Lust People Love

   

Tartiflette by Kate from Kate's Kitchen

   

The Randy Reindeer by Kathy from A Spoonful of Thyme

   

White Chocolate Chip Cookie Soufflés by Lauren from Sew You Think You Can Cook

Onion Rosemary Bread
Soft for sandwiches and perfectly crisp for toast.  A hint of onion and rosemary shoot this bread into the "sent from heaven" category and will have you celebrating freshly baked bread in no time. 
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1 1/2 cups warm water
2 1/4 (1 packet) yeast
1 tsp honey
1/2 cup finely chopped onion (use 1/3 for a less pronounced onion flavor)
2 tsp sea salt
3 1/2 to 4 cups all-purpose flour (I subbed 1 cup whole wheat flour for 1 of the ap flour)
1-2 tsp dried rosemary (Debra topped her bread with the rosemary, I put mine into the dough - both are excellent!)

Place water into the bowl of a stand mixer fitted with the dough attachment.  Add the yeast and honey and allow to dissolve.

Add the onion and rosemary (if you'd like the rosemary in the dough - otherwise save rosemary to sprinkle on bread before baking.  Or do both!)

Add flour 1 cup at a time up until 3 cups.  Then add 1/4 cup at a time, using only enough to have the dough clean the sides of the bowl.  Allow to knead until smooth and elastic.  (about 5 minutes).

Place dough into an oiled bowl and cover with a clean cloth.  Allow to rise for about an hour (house too cold?  Heat a cup of water to boiling in your microwave, then place the bowl in the micro with the steaming water for a warm place).

Punch dough down then form into a ball and place onto a prepared baking sheet (I sprinkle my sheets with semolina flour or fine cornmeal, but you may also spray with cooking spray or use a silicone mat).

Preheat oven to 375º.

Cover with a clean cloth and allow dough to rise for about 30 minutes.

Place into the preheated oven and bake until golden brown and hollow when tapped on the bottom.  Our bread finished in just over 30 minutes.

Allow to cool (if you have the willpower), then slice for sandwiches or toast and serve.  Enjoy!