Harvest Stuffing Bread

By Posie Harwood • October 31, 2016 • 29 Comments

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Author Notes: The best flavors of Thanksgiving stuffing in a soft, tender white bread. This recipe comes from Fleischmann's Yeast, which has an archive packed with interesting bread ideas. —Posie Harwood

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Makes one loaf or 12 rolls

  • 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
  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.

More Great Recipes:
Grains|Bread|Fall|Winter|Thanksgiving

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