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HERB-ONION BATTER BREAD 
3 1/4 c. all-purpose flour
2 pkgs. Red Star instant blend dry yeast
2 tbsp. sugar
1 tsp. salt
1/2 tsp. ground sage
1/2 tsp. crushed rosemary leaves
1/4 tsp. ground thyme
1/4 c. butter
1 c. finely chopped onion
1 1/4 c. warm water
1 egg

Oven at 375 degrees. Yield: 1 loaf.

In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. Saute onion in butter until golden; add to flour mixture. Add water and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter.

Spoon into greased 2-quart casserole. Cover; let rise in warm place until light and doubled, about 1 hour. Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pan; serve warm or cold.

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