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Harvest Stuffing Bread




Source of Recipe


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List of Ingredients




3 cups all-purpose flour
1 tablespoon sugar
1 envelope FLEISCHMANN'S QuickRise Yeast
2 tablespoons + 1 teaspoon instant minced onions
1 tablespoon parsley flakes
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 whole celery seed


Recipe



In large bowl, combine 2 cups flour, sugar, undissolved yeast, 2
tablespoons onions, parsley flakes, poultry seasoning, and salt. Heat
water and butter until very warm (120 to 130º F). Stir into dry
ingredients. Beat 2 mins at medium speed of electric mixer, scraping
bowl occasionally. Stir in remaining flour to make stiff batter. Cover;
let rest 10 mins.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 mins. Brush beaten egg
on loaf. Sprinkle with remaining onions and celery seed. Bake at 375º
F* for 35 mins or until done. Remove from casserole; cool on wire rack.
Bake at 350º F if glass casserole is used.