Onion Dill Bread Recipe


Health IndexAverageCuisine
Main Ingredient


 Bread flour2 Cup (32 tbs)
 Whole wheat flour1 Cup (16 tbs)
 Instant non fat dry milk1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Active dry yeast1 (1 Package)
 Sugar2 Tablespoon
 Water1 1⁄4 Cup (20 tbs) (110 To 115 Degrees Fahrenheit)
 Cereal1 Cup (16 tbs)
 Egg whites2
 Reduced-calorie margarine1⁄4 Cup (4 tbs)
 Chopped green onions1⁄4 Cup (4 tbs)
 Chopped red onions1⁄4 Cup (4 tbs)
 Dill weed1 Tablespoon
 Skim milk1 Tablespoon
 Onion2 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.
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.