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Harvest Stuffing Bread

All your favorite holiday flavors in an easy to make bread.

Harvest Stuffing Bread

Harvest Stuffing Bread

difficulty

Easy

Yield

1 loaf

Prep Time

0:25

Bake Time

35 minutes

Rise Time

30 minutes

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  • difficulty

    Easy

  • Yield

    1 loaf

  • Prep Time

    0:25

  • Bake Time

    35 minutes

  • Rise Time

    30 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons + 1 teaspoon minced onion
  • 1 tablespoon parsley
  • 1-1/2 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1-1/4 cups water
  • 1 tablespoon butter OR margarine
  • 1 egg, beaten
  • 1/2 teaspoon celery seed

Directions

  1. 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 130°F). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make stiff batter.
  2. 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.
  3. Bake at 375°F* for 35 minutes or until done. Remove from casserole; cool on wire rack.
  4. *Bake at 350°F if glass casserole is used.
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Harvest Stuffing Bread

  • Difficulty: Easy
  • Yield: 1 loaf
  • Prep Time: 0:25
  • Bake Time: 35 minutes
  • Rise Time: 30 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons + 1 teaspoon minced onion
  • 1 tablespoon parsley
  • 1-1/2 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1-1/4 cups water
  • 1 tablespoon butter OR margarine
  • 1 egg beaten
  • 1/2 teaspoon celery seed

Directions

  • 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 130°F). 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 375°F* for 35 minutes or until done. Remove from casserole; cool on wire rack.
  • *Bake at 350°F if glass casserole is used.