Onion-Herb Bread

Name: Onion-Herb Bread
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

12 ingredients

4 steps

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

Directions

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.