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Onion-Herb Bread

Yield 3 loaves, 18 servings per loaf (serving size: 1 [1/2-inch] slice)

Ingredients

  • 3 packages dry yeast (about 6 3/4 teaspoons)
  • 4 cups warm water (105° to 115°), divided
  • 4 cups whole wheat flour
  • 1 cup diced onion
  • 1/2 cup instant nonfat dry milk powder
  • 1/3 cup sugar
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons salt
  • 6 1/4 to 6 1/2 cups all-purpose flour
  • Butter-flavored cooking spray

Nutrition Information

  • calories 104
  • caloriesfromfat 12 %
  • fat 1.4 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.3 g
  • carbohydrate 19.9 g
  • fiber 1.7 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 94 mg
  • calcium 0.0 mg

How to Make It

  1. Combine yeast and 1 cup warm water; let stand 5 minutes. Combine yeast mixture, remaining 3 cups warm water, whole wheat flour, and next 7 ingredients in a large mixing bowl. Beat at medium speed of an electric mixer until well blended. Gradually stir in enough remaining all-purpose flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.

  2. Punch dough down; divide into thirds. Roll 1 portion of dough into a 14 x 7-inch rectangle. Roll up, starting at short side, pressing to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Repeat with remaining 2 portions of dough. Cover; let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

  3. Preheat oven to 350°.

  4. Bake at 350° for 40 to 45 minutes or until loaves sound hollow when tapped. Coat tops of loaves with cooking spray. Remove loaves from pans immediately; cool on wire racks.

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