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Fill your kitchen with the mouth-watering aroma of fresh baked bread. Rosemary and sautéed onions lend their savory flavors to this versatile bread that's good for breakfast, lunch or dinner.

Rosemary Onion Bread

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)

1. 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.
2. 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.
3. 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.
4. Preheat oven to 400°F.
5. Punch dough down. Roll up and place in a 9 x 5 x 3-inch loaf pan.
6. Bake for 35 to 40 minutes or until a hollow sound is heard when tapped. For a thinner, crunchier loaf, shape into desired shape and bake on a baking sheet.

Makes 1 loaf.