Wild Onion Bread
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | ounces |
onion soup mix
|
|
| ¾ | cup |
water
hot |
|
| 1 | package |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
water
warm |
|
| 1 | x |
eggs
|
*
|
| 2 | x |
biscuit baking mix (bisquick)
dry |
*
|
| 1 | cup |
sourdough starter
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 43.3 | ml/g |
onion soup mix
|
|
| 177 | ml |
water
hot |
|
| 1 | package |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
water
warm |
|
| 1 | x |
eggs
|
*
|
| 2 | x |
biscuit baking mix (bisquick)
dry |
*
|
| 237 | ml |
sourdough starter
|
* |
Directions
Add soup mix to ¾ cup hot water;let stand until lukewarm.
In a separate container, soften yeast and sugar with 2 tablespoons warm water.
Beat soup mixture and yeast mixture together with egg, 1 cup Dry Baking Mix and Sourdough Starter.
Stir in remaining Dry Baking Mix to make a stiff dough.
Place on a floured surface;knead until smooth and elastic.
Place in a greased bowl, turning to grease top.
Cover and let rise for 2 hrs.
Shape into a round loaf. Place on a greased pan, cover and let rise 45 mins.
Bake in a 375 Deg. oven for 35 mins.
