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BROWSE

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WHOLE WHEAT ONION BREAD

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 16
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1 1 small = about 1/2 cup small yellow or white onion, finely chopped
  • 2 2 each = about 1/2 cup green onions, sliced
  • 1 cup Ultragrain® All Purpose Flour
  • 1 cup Ultragrain® White Whole Wheat Flour
  • 1/4 cup granulated sugar
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried marjoram leaves
  • 1 cup fat free or low-fat buttermilk
  • 1/4 cup Egg Beaters® Original
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1/2 cup bran flake cereal, crushed
  • 2 tablespoons chopped fresh chives, optional
DIRECTIONS

Preheat oven to 375°F. Spray 8-1/2 x 4-1/2-inch loaf pan with cooking spray; set aside. Spray small nonstick skillet with cooking spray. Add yellow and green onions; cook over medium heat 5 minutes or until tender, stirring frequently. Remove from heat; set aside.

Combine all-purpose flour, whole wheat flour, sugar, baking soda, salt, onion powder and marjoram in large bowl; set aside. Beat buttermilk, Egg Beaters and oil in small bowl with wire whisk until well blended. Stir in onions. Add to flour mixture; beat with electric mixer on medium speed 1 minute, stopping after 30 seconds to scrape bottom and side of bowl. Pour into prepared pan; top with the cereal. Sprinkle evenly with chives, if desired.

Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan to wire rack; cool completely.