California Onion Bread
Yield
2 servingsPrep
20 minCook
30 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
onion soup mix
|
*
|
| 1 ¼ | cups |
water
boiling |
|
| 2 | tablespoons |
milk, skim, (non fat) powder
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
molasses
|
|
| 1 | teaspoon |
yeast, active dry
|
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | cup |
bread flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
onion soup mix
|
*
|
| 296 | ml |
water
boiling |
|
| 3E+1 | ml |
milk, skim, (non fat) powder
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
molasses
|
|
| 5 | ml |
yeast, active dry
|
|
| 473 | ml |
whole-wheat flour
|
|
| 237 | ml |
bread flour
|
|
Directions
Combine soup and water in your bread machine's pan and let sit 15 minutes.
Add the remaining ingredients in the order listed.
Fire it up on the "BREAD" setting.
Let it cool completely, preferably overnight to develop the onion flavor.
Toasting will also sharpen the onion flavor.
To suit your own taste, you can vary the flour in any combination equaling 3 cups.
Remember that 100% whole wheat will make a shorter loaf.
