My Recipe Box

Harvest Stuffing Bread

Makes: 1 loaf
Prep Time: 15 minutes
Rise Time: 30 minutes
Bake Time: 35 minutes
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Ingredients

2 cups all-purpose flour
1 cup 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

Directions

  1. 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 (120° to 130°F). Stir into flour mixture.
  2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.
  3. 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.
  4. 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.
  5. Bake at 375°F for 35 minutes or until done.* Remove from casserole; cool on wire rack.


Note:

Bake at 350°F if glass casserole is used.