Stuffing Bread

Name: Stuffing Bread
Ingredients: 3-1/2 to 4 cups all-purpose flour; 2 tablespoons active dry yeast; 2 tablespoons sugar; 1 tablespoon rubbed sage; 2 teaspoons poultry seasoning; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1/2 teaspoon ground mustard; 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon pepper; 1/2 teaspoon paprika; 1-1/2 cups warm water (120° to 130°); 2 tablespoons canola oil; 1 egg; 3 eggs, lightly beaten; 1/4 cup butter, melted; 3 to 4 cups chicken broth or water

18 ingredients

4 steps

Ingredients

3-1/2 to 4 cups all-purpose flour
2 tablespoons active dry yeast
2 tablespoons sugar
1 tablespoon rubbed sage
2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/2 teaspoon paprika
1-1/2 cups warm water (120° to 130°)
2 tablespoons canola oil
1 egg
3 eggs, lightly beaten
1/4 cup butter, melted
3 to 4 cups chicken broth or water

Directions

1

In a bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2

Punch dough down. Shape into a large round loaf. Place on a greased
3

. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-35 minutes or until golden brown. Remove to a wire rack to cool.
4

To make stuffing, cut cooled bread into 1-in. slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.