Onion Quick Bread
|Unsifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Melted shortening/Oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk/Sour milk||1 1⁄2 Cup (24 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Melted shortening/Oil||1⁄4 Cup (4 tbs), melted|
|Finely chopped onion||1⁄2 Cup (8 tbs), finely chopped|
|Caraway seeds/Sesame seeds||2 Teaspoon|
Combine dry ingredients, and add buttermilk, molasses and shortening.
Mix thoroughly but lightly.
Add onion; sprinkle 2 teaspoons caraway seeds over batter, and fold in.
Scrape into well-greased 9" x 5" x 3" loaf pan.
Top may be sprinkled with additional caraway and sesame seeds.
Bake at 350 Ã‚Â°F. 60 minutes or until done.
Un-mold on rack.
Serve when still slightly warm with butter and cottage cheese, sliced apples, pears or bunches of grapes.
Makes 1 loaf.
Note: If well wrapped, bread will keep moist for days, and freezes extremely well.