Herb Peasant Bread

Herb Peasant Bread 1/2 cup chopped onion 3 tablespoons butter 1 cup warm milk (110° to 115°) plus 2 tablespoons warm milk (110° to 115°) 1 tablespoon sugar 1-1/2 teaspoons salt 1/2 teaspoon dill weed 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary, crushed 1 package (1/4 ounce) active dry yeast 3 to 3-1/2 cups all-purpose flour Melted butter In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.