1. Scald the milk in a small saucepan while constantly stirring. Remove from the heat, add the sugar, 1 teaspoon salt, and the butter and mix well until the sugar and salt have dissolved and the butter has melted. Transfer to a bowl.
2. Add the 1/2 cup of lukewarm water to a separate bowl, then add the yeast and mix well. Leave for a few minutes until the liquid begins to froth. Add the onion and cilantro and mix well.
3. Combine the flour and both liquids until you have a very sticky dough. Cover the bowl with plastic wrap, and let rise in a warm place for about 45 minutes or until doubled in size.
4. Meanwhile, preheat the oven to 350°F, and grease a 9 x 4 3/4-inch loaf pan.
5. Knead the dough well, then transfer to the greased loaf pan. Sprinkle with sugar, salt, and cracked black pepper, and bake in the oven for 1 hour.
6. Turn out bread onto a wire rack and garnish with extra cilantro, then let cool.
Excerpted from Lima The Cookbook by Virgilio Martinez, Mitchell Beazley 2015.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.