November 12, 2008

Harvest Stuffing Bread

While I rarely post recipes on this blog, I do actually enjoy cooking, and do it fairly often. Since we are officially in the midst of the rainy season, I've been pulling out all the recipes for the food that I like to eat when the weather is shit. This recipe for Harvest Stuffing Bread is a new one, but I thought it turned out fairly well. I made it to accompany homemade chicken noodle soup, which didn't turn out so well.

Harvest Stuffing Bread

2 cups all-purpose flour
1 cup whole wheat flour
1 envelope rapid rise yeast
1 tablespoon sugar
2 tablespoons + 1 teaspoon minced onion (I used dry minced onion)
1 tablespoon parsley (also used dried)
1.5 teaspoons poultry seasoning
1 teaspoon salt
1.25 cups water
1 tablespoon butter
1 egg, beaten
1/2 teaspoon celery seed

Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onion, parsley, poultry seasoning and salt in a large bowl. Heat water and butter until very warm (120 - 130 degrees). Stir into flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.

Cover and let rest 10 minutes. Turn batter into greased 1.5 quart bread dish. Smooth top of dough with floured hands. Cover.

Rise in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with remaining onion and celery seed.

Bake at 375 degrees for 35 minutes for metal pan, 350 degrees if glass dish is used. Remove from the loaf pan and cool on a wire rack.

Slice that puppy open, and enjoy.

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