Harvest Stuffing Bread
A unique round bread with the full flavor of your
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 (120 to 130oF). Stir into
dry ingredients. 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 375 F for 35 minutes or until done. Remove from
casserole; cool on wire rack.
* Bake at 350 F if glass casserole is used.
Makes 1 loaf
Nutrition Information per Serving:
Serving size: 1 slice (1/12 of recipe) Calories: 140 Total fat: 2g
Saturated fat: 1g Cholesterol: 20mg Sodium: 210mg Carbohydrates: 26g
Dietary Fiber: 1g Protein: 4g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Fleischmann's Yeast.