Harvest Stuffing Bread A unique round bread with the full flavor of your traditional stuffing. 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.