Serves: 16
Total Calories: 125
1. Stir together flours, dry milk and salt. Set aside.
2. In large electric mixer bowl, combine yeast, sugar and water. Stir in Kellogg's® All-Bran® cereal. Let stand 2 minutes or until cereal softens. Add egg whites, margarine and 1/2 of flour mixture. Beat at medium speed 2 minutes or about 200 strokes by hand. Mix in green onions, celery and dill weed. Stir in remaining flour mixture by hand to form stiff, sticky dough. Cover lightly. Let rise in warm place until double in volume (about 1 hour).
3. Stir down dough to original volume. Spoon into 2-quart round casserole dish coated with cooking spray or 9 x 5 x3 -inch loaf pan coated with cooking spray. Brush surface with milk and sprinkle evenly with white onions.
4. Bake at 350°F about 55 minutes or until loaf is golden brown and sounds hollow when lightly tapped. Remove from dish and cool completely on wire rack
This Vegetable Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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