Onion Dill Bread Recipe
Do you want a great Onion Dill Bread recipe? The Onion Dill Bread is made with Vegetable which is easily available at any grocery store. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Whenever you try out this Onion Dill Bread, don't forget to let me know your experience while preparing and eating it .
Ingredients
2 cups bread flour
1 cup whole wheat flour
1/2 cup instant non-fat dry milk
1/2 teaspoon salt
1 package active dry yeast
2 tablespoons sugar
1 1/4 cups water (110° to 115°F)
1 cup cereal
2 egg whites
1/4 cup reduced-calorie margarine
1/4 cup chopped green onions
1/4 cup chopped red onion
1 tablespoon dill weed
1 tablespoon slum milk
2 tablespoons finely chopped onion
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.
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.
