Source: dLife

Herbed sweet onion bread.

Servings

0.5 cup cold water , warm 105-115 degrees F, divided
1 package baker's yeast
0.25 tsp sugar
1 cup white all purpose flour
2 tbsp white all purpose flour
0.25 tsp salt
0.25 tsp oregano leaves
0.12 tsp celery seeds
2 tbsp Onion, green, tops only, fresh, stalk , sliced
1 olive oil cooking spray
1 egg whites
1 tsp cold water

1 Position mixing blade in food processor bowl. Add 2 tablespoons warm water, yeast, and sugar; pulse once or twice. Scrape sides of bowl and let stand 3 minutes, until foamy. Add 1 cup flour, salt, oregano, and celery seeds.
2 With processor running, pour remaining 1/2 cup plus 2 tablespoons water through food chute. Pulse 1 minute or just until dough forms a ball and begins to pull away from sides of bowl. Add green onions, and pulse 6 times to blend onions into dough.
3 Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts for 20 minutes or until doubled in bulk.
4 Punch dough down. Sprinkle remaining 2 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Roll dough into a 14-inch log.
5 Carefully transfer to a baking sheet coated with cooking spray. Coat a sheet of plastic wrap with cooking spray, place lightly over loaf, coated-side down. Let rise 20 minutes.
6 In a small bowl combine egg white and 1 teaspoon water; beat at high speed of an electric mixer just until foamy. Brush evenly with egg white mixture.
7 Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped.
8 Transfer to a wire rack immediately, and cool completely. Cut into 8 slices.