Pain à l'oignon et à l'aneth
Ingrédients
- 1 cup shreds of wheat bran cereal
- 1/2 tasse de lait en poudre écrémé
- 14 cup butter OR margarine
- 1-1/2 cups boiling water
- 1 tasse de farine de blé entier
- 2 (4-1/2 c. à thé) enveloppes de levure à levée rapide Fleischmann's®
- 2 c. à soupe de sucre
- 1 c. à thé de sel
- 1 œuf
- 1-1/2 cups bread flour
- 1/4 cup chopped green onions
- 1/4 cup chopped red onion
- 1 cuillère à soupe d'aneth
- 1 tablespoon finely minced red onion
- 1 tablespoon finely minced green onion
PRODUITS
Méthode
- 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.
