A dilly-of-an-onion bread (a b m)
1 Loaf-1.75#
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Bread flour |
| 1 | cup | Water |
| ½ | cup | Chopped onion |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Dried dill |
| 2 | tablespoons | Vegetable oil |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Paprika |
| 1 | pack | Dry yeast |
Directions
MM BY IRIS GRAYSON
Follow manufacturer's instructions for placing ingredients into bread pan; select bake cycle, and start machine. Yield: 1 (1¾-pound) loaf, 14 servings.
PER SERVING: calories 137 (16% from fat); protein 3.8g; fat 2.5g (sat 0.4g, mono 0.65g, poly 1.2g); carb 24.6g; fiber 0.3g; chol 0mg; iron 1.6mg; sodium 336mg; calc 11mg. FROM: COOKING LIGHT magazine, Jan/Feb 1996