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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I like to make this bread ahead, then slice, wrap and freeze it, says Davona Henderson of Bountiful, Utah. When I'm ready to serve it, I just heat up slices at the last minute. Ingredients:
1 medium onion, chopped |
1 teaspoon olive oil |
1-1/2 cups reduced-fat biscuit/baking mix |
1 egg, lightly beaten |
1/2 cup fat-free milk |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
2 teaspoons poppy seeds |
1 tablespoon butter |
Directions:
1. In a small nonstick skillet, saute onion in oil until tender; set aside. Place biscuit mix in a large bowl. In a small bowl, whisk egg and milk. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and poppy seeds.
2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator. Yield: 1 loaf.
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