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Full Online Book HomeLearning KitchenBread - Bread Harvest Stuffing Bread
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Bread - Bread Harvest Stuffing Bread Post by :littleRock Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2647

Click below to download : Bread - Bread Harvest Stuffing Bread (Format : PDF)

Bread - Bread Harvest Stuffing Bread

3 cups all-purpose flour
1 tablespoon sugar
1 envelope Fleischmans rapid rise yeast
2 tablespoons (plus 1 tsp.) instant minced onion
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 celery seed


In a large bowl combine 2 cups flour, sugar, undissolved yeast, 2 tablespoons onions, parsley flakes, poultry seasonings, and salt. Heat water and butter until very warm (120 to 130F). 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 and let rise in a 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 for 35 minutes or until done. Remove from casserole and let cool on wire rack.

*Bake at 350 if glass casserole is used.

Source: www.breadworld.com Yield: "1 loaf"

Per serving: 1590 Calories (kcal); 20g Total Fat; (11% calories from fat); 45g Protein; 301g Carbohydrate; 218mg Cholesterol; 2323mg Sodium

Food Exchanges: 19 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates
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