Harvest Stuffing Bread



Makes 1 Loaf



3 cups all-purpose flour

1 tablespoon sugar

1 envelope FLEISCHMANN'S RapidRise 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



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 (120o to 130oF). Stir into

flour mixture. Beat 2 minutes at medium speed of electric mixer,

scraping bowl occasionally. Stir in remaining flour to make stiff

batter. Cover; 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 onions 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.



From FLEISCHMANN'S