Harvest Stuffing Bread

12 ingredients
6 steps

Ingredients

  • 2 cups All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 envelope Fleischmann's(R) RapidRise Yeast
  • 1 tablespoon sugar
  • 2 tablespoons plus 1 teaspoon Spice Islands Minced Onion, divided
  • 1 tablespoon Spice Islands Parsley
  • 1 1/2 teaspoons Spice Islands Poultry Seasoning
  • 1 teaspoon salt
  • 1 1/4 cups water
  • 1 tablespoon butter or margarine
  • 1 egg, beaten
  • 1/2 teaspoon Spice Islands Celery Seed

Directions

  1. 1
    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. 2
    2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.
  3. 3
    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. 4
    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. 5
    at 375°F for 35 minutes or until done.* Remove from casserole; cool on wire rack.
  6. 6
    * Bake at 350°F if glass casserole is used.

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