I like fall. I like it for a variety of reasons -- partially because it gets cooler. I'd like summer a whole lot more if it didn't get so stinking hot because I don't handle heat well. But, I think fall is a special time because the leaves change color and it just makes it enjoyable to watch as trees get more colorful each day.

I also think I like fall because it is a season of harvest. Believe it or not, I'm a food lover and some of the things harvested in the fall are simply delicious.

I like the aspect of baking more and using fall flavors. I try to bake things seasonally just to keep it in my mind what the season is like. The idea of a bubbling stew and a hearty bread on a cool fall day just makes me smile.

A few years ago in one of those coupon inserts a flour company had this harvest bread recipe and I clipped it and make it from time to time. It sort of tastes like stuffing which goes into the seasonal part. Hope you enjoy it.

Harvest Stuffing Bread

2 cups all purpose flour
1 cup whole wheat flour
1 envelope quick rise yeast
1 tablespoon of sugar
2 tablespoons and 1 teaspoon of minced onion (divided)
1 tablespoon dried parsley
1 1/2 teaspoons of poultry seasoning
1 teaspoon salt
1 1/4 cups water
1 tablespoon butter
1 egg, beaten
1/2 teaspoon celery sead.

Combine 1 cup all purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onions, parlsey, poultry seasoning and salt in a large bowl. 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. Stire in remaining all purpose flour to make stiff batter.

Cover and let rest 10 minutes. Turn batter into greased bread pan (about 1 1/2 quart). Smooth top of dough in casserole with floured hands. Cover.

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

Bake at 375 for 35 minutes or until done. Remove from pan; cool on wire rack. If you use a glass pan, bake at 350.

I have changed this a bit using sage because I like sage in my stuff and it does give it little more depth of flavor. Can you imagine how much a loaf of this would cost at a bakery? Once you get the basic ingredients to make bread, it makes store bought bread seem outrageous, especially at speciality bakeries!

OK, what kind of soup should I fix with this?