Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise 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

Instructions

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.

MY NOTES

If you bake in either dark metal pans or glass dishes, reduce the oven temperature by 25° and check for doneness early. Lighter-colored aluminum pans with a dull finish are ideal for baking since they absorb and conduct heat evenly

THANKSGIVING