Rosemary Onion Bread

I love to throw a nice dinner party. This means formal place settings at the dining room table, a table cloth, fabric napkins, good wine and best of all a chance to wow my friends with my latest favorite recipe. A nice touch for dinner parties, if you've got the time, is fresh baked bread. My favorite is this rosemary onion bread that is delicious with soup or salad.

You will need:
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon granulated sugar
1 cup whole-wheat flour
Approximately 1 1/2 cups all-purpose flour (more if needed)

In a large mixing bowl, sprinkle yeast over warm water (105°F to 115°F); let stand for 5 minutes or until mixture becomes foamy.

Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and sauté until softened and edges start to turn golden brown, about 5 minutes.

Stir rosemary, salt and sugar into yeast mixture. Add onions and whole wheat flour and mix. Add enough all-purpose flour to form a soft dough. Turn out onto a floured surface and knead for 5 minutes. Place in a clean, oiled bowl and cover with a clean towel. Let rise in a warm place for 1 hour, or until doubled in size.

Preheat oven to 400°F.

Punch dough down. Roll up and place in a 9 x 5 x 3-inch loaf pan or for a thinner, crunchier loaf, shape into desired shape and bake on a baking sheet.

Bake the bread for about 35 to 40 minutes or until a hollow sound is heard when tapped.