Onion Herb Bread...help please

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

Thanks in advance!

kimberly