You are here

Onion Dill Bread

Holidaycooking's picture
Ingredients
  Bread flour 2 Cup (32 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Instant non fat dry milk 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Active dry yeast 1 (1 Package)
  Sugar 2 Tablespoon
  Water 1 1⁄4 Cup (20 tbs) (110 To 115 Degrees Fahrenheit)
  Cereal 1 Cup (16 tbs)
  Egg whites 2
  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
Directions

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.
Cover lightly.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Ingredient: 
Vegetable

Rate It

Your rating: None
4.20294
Average: 4.2 (17 votes)