I have been intrigued by savory breads even before I knew what that meant.

My mother found a recipe for and began making the most delightful English Muffin Bread when I was a child, and I loved it. Eventually, I will get around to blogging about it. It is a very dense bread, but oh so yummy. Oh yeah, I am wanting some right now!

Okay, focus…focus….while I was clipping coupons from the Sunday paper, I glanced at the recipes as I always do, and perked right up when I saw one for Harvest Stuffing Bread. I knew I had to try it.

It did not disappoint. Incredibly easy to mix, one rise, and presto – oven ready. And the smell as it baked?? Mmmmm…it gave me a hint into the near future when Thanksgiving will be upon us.

The bread itself was nice and light, yet moist and flavorful, with hints of the flavors of the season. Its definitely a keeper.

In fact, I am contemplating making a quadruple batch to use as my turkey cavity stuffer, since my family typically enjoys “non-stuffed dressing” on the table, I may be able to entice them with this to venture to the other side!

Harvest Stuffing Bread

• 2 c. all-purpose flour
• 1 c. whole wheat flour
• 1 envelope yeast
• 1 tbsp sugar
• 2 tbsp + 1 tsp dried minced onion (divided)
• 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
• 1/2 tsp celery seed

• combine 1 c AP flour, wheat flour, undissolved yeast, sugar 2 tbps onions, parsley, poultry seasoning and salt in a bowl.
• heat water and butter until very warm (120-130 degrees) stir into flour mixture
• Beat for 2 minutes at medium speed of electric mixter, scraping bowl occasionally. Stir in remaining flour to stiffen batter
• cover and let rest 10 minutes, then turn out into a greased casserole dish. Smooth top of dough with floured hands. Cover
• rise in warm draft free place until doubled in size – about 30 minutes.
• brush with beaten egg and sprinkle with remaining onion and celery salt
• bake at 350 for 25-30 minutes, cool on wire rack.