Onion Dill Bread

Course : Breads
Serves: 1
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2 Cups bread flour
1 cup whole wheat flour
1/2 Cup instant nonfat dry milk
1/2 Teaspoon salt
1 Package active dry yeast
2 Tablespoons sugar
1 1/4 Cups water (110 115 degrees F)
1 cup Kelloggs allbran cereal
2 large egg whites
1/4 Cup chopped green onions
1/4 Cup chopped red onions
1 Tablespoon dill weed
1 Tablespoon skim milk
2 Tablespoons finely chopped onion

Preparation / Directions:

Stir together flours, dry milk and salt. In large elextric mixer bowl, combine yeast, sugar and water. Stir in Kellogg's allbran cereal; let stand 2 minutes or until cereal is soft. Add eggs whites, margarine and 1/2 of 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 into 2quart round casserole dish or 91/4x51/4x 23/4 inch loaf pan coated with nonstick cooking spray. Brush with milk and sprinkle with 2 tablespoons onion. Bake at 350 degrees for 55 minutes or until loaf is golden brown and sounds hollow when lightly tapped. Place on wire rack...cool...makes 1 loa


Nutritional Information:

1575 Calories (kcal); 7g Total Fat; (4% calories from fat); 61g Protein; 320g Carbohydrate; trace Cholesterol; 1209mg Sodium

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