These recipes make me think of my older sister. She was always the cool one (and still is!). In the early 1970s, she was the Cool Big Sister who went away to college and came back at Christmas break wearing purple velvet bell bottoms and listening to Steppenwolf and Led Zeppelin. Later, she was the Earth Mother, raising her beautiful son on health food and working at the local vegetarian restaurant.
Around about that time, she gave me a wonderful cookbook, The Vegetarian Epicure by Anna Thomas, published in 1972. I immediately loved Ms. Thomas' Herb and Onion Bread, and made it for a long time. At some point I just kind of forgot about it...until the renewed popularity of the no-knead breads made me think of it again.
Herb and Onion Bread (1972)
Makes 1 loaf
1/2 cup milk
1 and 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon butter
1 package yeast
1/2 cup warm water (110 to 115 degrees F)
2 and 1/4 cups white or whole wheat flour (I used 1 and 1/4 cups unbleached white flour and 1 cup whole wheat flour)
1/4 cup minced fresh onion
1 teaspoon crushed, dried rosemary
1/2 teaspoon dried dill weed
Preheat oven to 350 degrees. Spray a 9 X 5" loaf pan with cooking spray.
Scald the milk and dissolve in it the sugar, salt, and butter; cool to lukewarm. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, minced onion and herbs, and stir with a large wooden spoon.
When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk- about 45 minutes. Stir down and beat vigorously for a few minutes, then turn into greased bread pan. Let it stand in a warm place about 10 minutes before putting it into oven. Bake about an hour.