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Celtic Knots
Making quick breads are simple, especially if you follow our easy-to-use ingredients list and baking instructions.
Onion-Wheat Pan Bread
Yield: Makes 12 servings
Ingredients:
1/3
cup wheat germ, divided
1-3/4
cups all-purpose flour
2
tablespoons sugar
1-3/4
teaspoons baking powder
1/2
teaspoon salt
1
cup milk
1/3
cup finely chopped green onions
1/3
cup canola oil
1
egg
2
tablespoons grated Parmesan cheese
1
tablespoon toasted sesame seeds
Preparation:
1.
Preheat oven to 400°F. Spray 9-inch cast iron skillet with nonstick cooking spray.* Heat skillet in oven 5 minutes. Reserve 1 tablespoon wheat germ; set aside.
*Or, substitute 9-inch round pan sprayed with nonstick cooking spray. Do not preheat pan in oven. Increase baking time 5 minutes for a total of 20 minutes.
2.
Combine remaining wheat germ, flour, sugar, baking powder and salt in large bowl. Beat milk, onions, oil and egg in medium bowl with fork. Add to flour mixture; stir just until moistened. Spoon into preheated skillet. Sprinkle with reserved wheat germ, cheese and sesame seeds.
3.
Bake 15 minutes or until golden brown and toothpick inserted into center comes out clean. Cool in pan on wire rack 15 minutes. Serve warm.
Nutritional Information:
| Serving Size: 1 wedge (1/12 of loaf) | |
| Fiber | 1 g |
| Carbohydrate | 19 g |
| Cholesterol | 20 mg |
| Total Fat | 8 g |
| Calories from Fat | 43 % |
| Calories | 166 |
| Protein | 4 g |
| Sodium | 173 mg |
Dietary Exchange:
| Starch | 1-1/2 |
| Fat | 1-1/2 |
This recipe appears in:
Quick Breads
