HARVEST STUFFING BREAD
"Harvest Stuffing Bread looks, tastes and smells like dressing in loaf form."
2 cups all-purpose flour, divided use
1 cup whole wheat flour
1 envelope Fleischmann’s RapidRise Yeast
1 tablespoon sugar
2 tablespoons plus 1 teaspoon minced onion, divided use
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 (for top)
1/2 teaspoon celery seed (for top)
Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onions, parsley, poultry seasoning and salt in a large bowl; set aside.
Heat water and butter together until very warm (120 to 130 degrees F). 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 375 degrees F for 35 minutes or until done.* Remove from casserole; cool on wire rack.
*Bake at 350 degrees F if glass casserole is used.
Makes 1 loaf
Source: a Fleischmann's Yeast recipe |