Onion Dill Bread
|Bread flour||2 Cup (32 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Instant non fat dry milk||1⁄2 Cup (8 tbs)|
|Active dry yeast||1 (1 Package)|
|Water||1 1⁄4 Cup (20 tbs) (110 To 115 Degrees Fahrenheit)|
|Cereal||1 Cup (16 tbs)|
|Reduced-calorie margarine||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Chopped red onions||1⁄4 Cup (4 tbs)|
|Dill weed||1 Tablespoon|
|Skim milk||1 Tablespoon|
|Onion||2 Tablespoon, finely chopped|
Stir together flours, dry milk and salt.
In large electric mixer bowl, combine yeast, sugar and water.
Stir in Kellogg's All-Bran cereal; let stand 2 minutes or until cereal is soft.
Add egg whites, margarine and half the flour mixture.
Beat at medium speed for 2 minutes or about 200 strokes by hand.
Mix in green onions, red onion and dill weed.
Stir in remaining flour mixture by hand to form stiff, sticky dough.
Let rise in warm place until double in volume (about 1 hour).
Stir down dough to original volume.
Spoon dough into 2-quart round casserole dish or 91/4X5 1/4x2 3/4 inch loaf pan coated with nonstick cooking spray.
Brush surface with milk and sprinkle evenly with 2 tablespoons chopped onion.
Bake at 350°F about 55 minutes or until loaf is golden brown and sounds hollow when lightly tapped.
Place on wire rack; cool.