I love homemade bread as it just tastes so much better than the store bought stuff. I know a lot of people don't make homemade bread as it requires a lot of time and work. I have discovered batter bread which only requires mixing up the ingredients, no kneading is necessary, and one rise in a casserole dish. You then bake the bread in the casserole dish. The result is yummy homemade bread. I love the taste of rosemary in bread and have a plant in my yard so I always have fresh rosemary. If you don't have fresh rosemary, dried is fine.
It was raining the day I made this bread so I don't have a photo of what the bread looks like in the casserole dish. Here is a different casserole bread that I made that shows it in the baking dish.
Rosemary Potato Batter Bread With Caramelized Onions
1 large onion, chopped
1 Tablespoon vegetable oil
cornmeal for dusting the baking pan
1 cup warm milk (105 to 115 F)
1 package active dried yeast
1/ cup melted butter
1 egg
1 teaspoon salt
3 cups all-purpose flour
1 cup cooked mashed potatoes, room temperature
2 Tablespoons fresh rosemary, chopped finely ( 2 teaspoon dried)
1 teaspoon minced garlic (1 clove)
1. In a large skillet cook the onions and oil over medium heat until lightly brown, about 5 minutes.
2. Lightly oil a 2-quart baking dish and dust with cornmeal.
3. In a large mixing bowl combine the warm milk and yeast: let stand until foamy, about 5 minutes. add butter, egg, salt, and 1 cup of flour. Mix well. Stir in remaining flour, mashed potatoes, rosemary, and garlic until a soft dough forms.
4. transfer dough to the prepared baking dish. Cover with plastic wrap and let rise in a warm place for an hour.
5. Preheat the oven to 375 F. Bake for 45 to 50 minutes or until golden brown. Cool in dish for 10 minutes. You can serve the bread in the dish, cutting out pieces, or remove the bread from the dish.
Store the bread in an air tight container in the refrigerator.
