I want to make this onion bread from an old recipe of my Grandma's that she
gave to my mom. I was wondering if it would be ok to sub dried minced onion,
and if I'd need to make any adjustments to the recipe because of any loss of
moisture? I wouldn't think so because it's only 1/4 cup, but I am not very
experienced with different breads yet. Also, the recipe doesn't specify what
type of flour...is it ok to use AP? Or do I need to go get some bread flour?

Here's the recipe:
1 pkg (1/4 oz) active dry yeast
1/2 c water
1/2 c warm (110-115*f) milk
1 tbsp butter
1 tbsp sugar
1 tsp dried rosemary, crushed
1 tsp each salt, dill, and garlic powder
2 1/4 c flour
1/4 c finely minced onion

Dissolve yeast in water, then add milk, sugar and butter. Add herbs, plus 1
c flour. Beat til smooth, 1 min. Add remaining flour, stir 1 min. Place in
buttered bowl, cover with a towel and let rise til doubled. Stir down 25
strokes. Put in your buttered bread pan and let rise another 15 or 20
minutes. Bake @375*f for 40-45 minutes.

Thanks in advance!

kimberly