No-Knead Herb Sandwich Bread
3/4 cup warm water (105Âº to 115ÂºF)
2 packages Fleischmann’sÂ® Active Dry Yeast
3/4 cup warm milk (105Âº to 115ÂºF)
1/4 cup butter or margarine – softened
3 tablespoons sugar
2 tablespoons instant toasted onions
1 tablespoon dill weed
1 tablespoon poppy seeds
1 teaspoon salt
4 cups all-purpose flour
Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, butter, sugar, onions, dill weed, poppy seeds, salt and flour to make very stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Stir for 1 minute. Spoon into greased 9- Ã— 5-inch loaf pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375ÂºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.