Harvest Stuffing Bread

Name: Harvest Stuffing Bread
Ingredients: 3 cups (12 3/4 ounces) all-purpose flour; 1 tablespoon sugar; 2 1/4 teaspoons instant or active dry yeast; 1 tablespoon onion powder; 1 tablespoon dried parsley; 1/4 teaspoon dried sage; 1/4 teaspoon dried thyme; 1/4 teaspoon dried marjoram; 1/4 teaspoon dried rosemary; 1/4 teaspoon freshly ground black pepper; 1 teaspoon salt; 3/4 cup water; 1/2 cup whole milk; 1 tablespoon butter; 1 egg, beaten; 1/2 teaspoon celery seed

16 ingredients

7 steps

Ingredients

3 cups (12 3/4 ounces) all-purpose flour
1 tablespoon sugar
2 1/4 teaspoons instant or active dry yeast
1 tablespoon onion powder
1 tablespoon dried parsley
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
3/4 cup water
1/2 cup whole milk
1 tablespoon butter
1 egg, beaten
1/2 teaspoon celery seed

Directions

1

In large bowl, combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt.
2

In a small saucepan (or in the microwave), heat the milk, water, and butter until very warm but not hot. Stir the wet ingredients into the dry ingredients.
3

Mix by hand, or on medium speed with a stand mixer, for about 2 minutes. Stir in the remaining cup of flour, and mix well.
4

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 30 minutes to an hour, depending on the temperature of your kitchen).
5

If you want to bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately. If you want to bake them as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes.
6

When ready to bake, preheat the oven to 375°F.
7

Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. Remove from the oven and let cool slightly.