Herbed Peasant Bread



3 Tablespoons butter

1 cup plus 2 Tablespoons warm milk (120-130 degrees)

1/2 cup shredded cheddar

1 Tablespoon sugar

1-1/2 teaspoons salt

1/2 teaspoon dill weed

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon garlic powder

1 package of active dry yeast

3 to 3-1/2 cups flour


Place butter and milk in saucepan and heat up until butter almost melts. Remove from heat and let cool until around 120-130 degrees.

I just use the finger test. I dip it in and gage the temp. that way.  Just make sure it isn’t too hot or it will kill your yeast.

In a mixing bowl, add milk, sugar, salt, herbs, yeast, cheese, and 3 cups of flour; beat until smooth.  Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 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 long loaf and place on greased baking sheet. Make 3 or 4 diagonal slits in dough.  Cover and let rise until doubled,  about 45 minutes.

Bake 375 degrees for 25-30 minutes. Remove to a wire rack; brush with melted butter.

Cool. Yield: 1 loaf


Herbed Pork Roast with Vegetables

3-3 1/2 lb pork roast

6 cloves of garlic sliced in half

fresh rosemary sprigs




1 quart of chicken stock

Potatoes, quartered


2 medium onions

Fresh mushrooms


Make small slits in pork slip garlic and rosemary into these slits.  Rub salt, pepper and thyme into roast.  Heat a small amount of olive oil in a large frying pan over medium high heat.  Brown roast on all sides. Transfer to a roasting pan.  Place onion around and on top of meat.  Pour in broth and then add water until the pan is 2/3 full of liquid.

Cover and place in preheated 350 degree oven.  Cook for 1 3/4 hours. Add potatoes and carrots, cover and cook for 45 minutes.  Add mushrooms and cook another 15 minutes. Check internal temperature of pork it should be at least 170 degrees.  Remove from heat and let set 10 minutes before serving.