A Recipe For Togetherness

Harvest Stuffing Bread

Yield:
1 loaf

Prep Time:
15 minutes

Rise Time:
30 minutes

Bake Time:
35 minutes

2 cups	King Arthur® All-Purpose Flour
1 cup	King Arthur Whole Wheat Flour
1 envelope	Fleischmann’s® RapidRise Yeast
1 tablespoon	sugar
2 tablespoons + 1 teaspoon	minced onion, divided
1 tablespoon	parsley
1-1/2 teaspoons	poultry seasoning
1 teaspoon	salt
1-1/4 cups	water
1 tablespoon	butter OR margarine
1 egg	beaten
1/2 teaspoon	celery seed

COMBINE 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onions,
parsley, poultry seasoning and salt in a large bowl. Heat water and butter until very warm (120º to 130ºF). Stir into flour mixture.

BEAT 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.

COVER and let rest 10 minutes. Turn batter into greased 1-1/2 quart casserole. Smooth top of dough in casserole with floured hands. Cover.

LET RISE in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with remaining onion and celery seed.

BAKE at 375ºF for 35 minutes or until done.* Remove from casserole; cool on wire rack.

* Bake at 350ºF if glass casserole is used.

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