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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Onion Bread

Source: dLife

Herbed sweet onion bread.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	140.1

Total Carbs	28.1 g

Dietary Fiber	1.5 g

Sugars	0.5 g

Total Fat	0.5 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	103.7 mg

Protein	5.3 g

Sodium	162.2 mg

Dietary Exchanges 0.5 Fat, 0.0 Vegetables, 0.0 Other Carbs, 1.6 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup cold water 1.0
1 each package baker's yeast 0.25
0 1/4 tsp sugar 1.0
1 cup white all purpose flour 2.0
2 tbsp white all purpose flour 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp oregano leaves 0.125
0.125 tsp celery seeds 2.0
2 tbsp Onion, green, tops only, fresh, stalk 1.0
1 each olive oil cooking spray 1.0
1 each egg whites 1.0
1 tsp cold water

Directions

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.
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.
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.
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.
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.
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.
Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped.
Transfer to a wire rack immediately, and cool completely. Cut into 8 slices.