Dill-Onion Quick Bread
Nutrition
Calories: 1616 kcalCarbohydrates: 237 gProtein: 48 gFat: 63 gSaturated Fat: 40 gCholesterol: 345 mgSodium: 819 mgFiber: 13 gSugar: 11 gVitamin A: 57.475 IUCalcium: 474 mgIron: 25 mg
Ingredients
- 1/4 cup butter or canola oil
- 1 cup minced onions
- 1 cup whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1 tbsp baking powder
- 3 tbsp minced fresh dill
- 1/4 tsp sea salt
- 1/8 tsp ground white pepper
- 1 whole u.s. grade a large egg
- 1 cup low-fat milk or soy milk
Instructions
- Melt the butter or heat the oil in a small saucepan over medium heat. Add the onions and sauté, stirring often, for 5 minutes. Remove from heat.
- Preheat the oven to 325°F.
- Combine the flours, baking powder, dill, and salt and pepper in a large mixing bowl.
- Beat the egg in a small mixing bowl and whisk in the milk. Add the onions and melted butter, mixing well. Pour the wet ingredients over the dry ones, mixing gently with a rubber spatula. Mix only enough to make sure all the dry ingredients are moistened.
- Oil a 9-by-5-inch loaf pan. Turn the batter into the pan and bake for 50 to 60 minutes, or until the top of the bread is lightly browned and a toothpick inserted into the middle comes out clean. Allow the bread to cool in the pan for 5 minutes, remove, and place on a wire rack to cool a bit longer.