Onion-Wheat Pan Bread the Editors of Publications International, Ltd.
Onion-Wheat Pan Bread
Makes 12 servings
|1/3||cup wheat germ, divided|
|1-3/4||cups all-purpose flour|
|1-3/4||teaspoons baking powder|
|1/3||cup finely chopped green onions|
|1/3||cup canola oil|
|2||tablespoons grated Parmesan cheese|
|1||tablespoon toasted sesame seeds|
- 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.
- 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.
- 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.
|Serving Size:||1 wedge (1/12 of loaf)|
|Total Fat||8 g|
|Calories from Fat||43 %|
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