special thanks to King Arthur Flour for the inspiration
This recipe for Stuffing bread is so delicious and full of savory flavor, you will never buy store-bought again.
- 2 3/4 cups All purpose unbleached flour (I use King Arthur)
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 1/2 teaspoons celery salt
- 1/8 teaspoon regular salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoons poultry seasoning
- 1 tsp of chopped fresh sage
- 1 tsp of chopped fresh rosemary
- 1/2 tsp of fresh chopped marjoram
- 1/2 cup Jiffy Corn Muffin Mix, Corn Meal or you can increase flour if you do not have either
- 1 large egg
- 1 small finely diced onion (about 1/2 cup)
- 3 tablespoons olive oil ( you can use vegetable oil or butter)
- 3/4 cup lukewarm water
- Mix dry ingredients together in a bowl and set aside
- Add egg to a bowl and lightly beat
- In a separate cup or bowl, add yeast and sugar to warm water and let sit for 5 mins
- Add onion, fresh herbs, yeast/water/sugar/, and oil to egg, gently Stir.
- Slowly incorporate wet and dry ingredients, mix thoroughly.
- kneed and form dough into log/loaf
- Lightly grease a 8 1/2" x 4 1/2 loaf pan
- Place loaf into a lightly greased loaf pan
- Turn oven on to 350°F for 5 mins and turn off and leave door open
- Put loaf pan in oven and let rise for 45 mins- 1 hour or until bread rises 1" over the rim.
- Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it's doubled in size, about 1 1/2 to 2 hours.
- Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.
- Cook bread for 40 mins on 350°F
- Cover the pan, and allow the bread to rise for about an hour, until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F
- Remove the bread from the oven, and after a minute or so gently loosen the edges, and turn it out onto a rack to cool.
- Cool completely before wrapping airtight for storage. Store for 4 to 5 days at room temperature; wrap tightly and freeze for longer storage.
- Yield: 1 loaf.
When the loaf is cooled you can use this bread to make a delicious Thanksgiving sandwich with Turkey, lettuce, mayo and cranberry sauce or you can use it to make your stuffing.
- Let your Stuffing Bread Load cool completely
- Turn broiler on in oven
- Slice bread about 3/4″ thick
- Use kitchen scissors and cut slices into cubes ( the size of croutons- about 3/4″ square)
- Place on cookie sheet in oven and keep an eye on it.
- Once the stuffing cubes start to broil, flip over with a spatula
- When both sides are golden brown, remove from oven and let cool
- Use the stuffing cubes in your favorite stuffing recipe
Don’t go to all of the trouble to make your stuffing from scratch and use store-bought poultry seasoning, make your own with two easy recipes to choose from at Common Sense Homesteading.