Harvest Stuffing Bread

This is some good shtuff, if you ask me. you can add corn, or even cheese to give it a personal touch!

INGREDIENTS:
2 c. all-purpose flour
1 c. whole wheat flour
1 envelope RapidRise Yeast
1 tbsp sugar
2 tbsp Minced Onion
1 tbsp Parsley
1 1/2 tsp Poultry Seasoning
1 tsp salt
1 1/4 c. water
1 tbsp butter OR margarine
--
1 egg, beaten
1 tsp Minced Onion
1/2 tsp Celery Seed

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

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

3. Cover and let rest 10 minutes. Turn batter into 9X5 loaf pan. Smooth top of dough in casserole with floured hands. Cover.

4. Let 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.

5. Bake at 375 degrees F for 35 minutes or until done.* Remove from pan; cool on wire rack.