Stuffing Bread

With only two weeks till Thanksgiving I'm testing out some new recipes to see what new things I can add to my list of favorites.  Yesterday I tried "Stuffing Bread".  It had the flavors and smell of homemade stuffing within the bread, which may have disappointed my husband a bit when he walked in the door and I told him it was bread.  The bread was a winner, easy and quick and the only thing I may do differently is to try a loaf pan to see if it will rise more and also try what they suggested, rapid rise yeast vs active dry yeast.  Oops!  I found this in the coupon section of the newspaper.

STUFFING BREAD
2 C. flour, divided
1 C. whole wheat flour
1 envelope (2 ¼ t.) rapid rise yeast
1 T. sugar
2 T. minced dried onion
1 T. dried parsley
1 ½ t. poultry seasoning
1 t. salt
1 ¼ C. water
1 T. butter
1 egg, beaten
Topping:
1 t. minced dried onion
½ t. celery seed

In a large bowl mix 1 C. flour (reserve other cup), whole wheat flour, yeast, sugar, 2 T. onion, parsley, poultry seasoning and salt.  Heat water and butter in microwave (1-2 minutes) until very warm (120-130°F).  Add to flour mixture and beat with an electric mixer for 2 minutes.  Stir in remaining flour, making a stiff batter.  Cover and let rest 10 minutes.  Turn batter into a greased 1 ½ q.t casserole.  Smooth top of dough with floured hands and cover.  Let rise again in a warm, draft free place until doubled in size, about 30 minutes.  Preheat oven to 350°F if glass dish or 375°F if metal. Brush bread with beaten egg.  Sprinkle  with 1 t. minced onion and celery seed.  Bake 30-35 minutes or until done.  Remove from casserole; cool on wire rack.