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Dilly Onion Bread

Spice Islands®

Dilly Onion Bread


  • Prep Time: 20 minutes
  • Total Time: 1 hour 35 minutes

1 loaf


1 cup shreds of wheat bran cereal

1/2 cup nonfat dry milk

14 cup butter OR margarine

1-1/2 cups boiling water

1 cup whole wheat flour

2 envelopes Fleischmann's® RapidRise Yeast

2 tablespoons sugar

1 teaspoon salt

1 egg

1-1/2 cups bread flour

1/4 cup chopped green onions

1/4 cup chopped red onion

1 tablespoon Spice Islands® Dill Weed

1 tablespoon finely minced red onion

1 tablespoon finely minced green onion


Combine cereal, dry milk, butter and boiling water in a large mixer bowl.  Cool mixture about 8 to 12 minutes, until very warm (120° to 130°F).  Add whole wheat flour, undissolved yeast, sugar, salt and egg.  Beat for 30 seconds with electric mixer to combine.  Increase speed to high and beat for 2 minutes. 

Stir in bread flour, 1/4 cup green onions, 1/4 cup red onion and dill weed to make a stiff, sticky batter. Scrape down sides of bowl when stirring as needed.  Cover and let rest 10 minutes.  Spread into greased 9 x 5-inch loaf pan.  Sprinkle with 1 tablespoon red onion and 1 tablespoon green onion. Cover and let rise about 30 minutes or until doubled.

Bake at 350°F for 30 to 45 minutes or until done.  Remove from pan and cool on wire rack.

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