Harvest Stuffing Bread
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
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
- In large bowl, combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt.
- 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.
- 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.
- 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).
- 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.
- When ready to bake, preheat the oven to 375°F.
- 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.
- This recipe is a Community Pick!
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Topics: Thanksgiving, Bread
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7 months ago Crystaltune
So very very delicious. I'll keep this recipe as a top 5 choice.
8 months ago karenleila
I have been *dreaming* of making stuffing bread! I haven't been this excited to try a recipe in a long time. Thank you!!!
8 months ago Posie Harwood
Karen, that is the cutest comment!!! I hope it lives up to expectations!
8 months ago Debbie Moran
Can you make this in a bread machine?
8 months ago Posie Harwood
Sure!
7 months ago Crystaltune
Yes, i used the dough cycle only, all the way through the cycle. Then let it raise outside of machine covered in plastic wrap sprayed with Pam in a 8 x 8 greased square cake pan, until it raised nicely, about 40 min. Baked as indicated in recipe. Absolutely delicious! ( my machine is a Zojirushi)
8 months ago Marie Belongia
I made these as rolls to have with dinner tonight and they were fantastic! I didn't have the parsley or marjoram so I left those two herbs out, and still I thought the end result was amazing. I'll make a stop at my local Penzey's soon, as I think this recipe would be delicious paired with leftover Thanksgiving turkey. This is a definite keeper.
8 months ago iris cox
What temperature is the milk when you mix into the yeast and flour? I think mine was too hot. The bread didnt rise a lot but tastes good.
8 months ago Posie Harwood
It shouldn't be too hot -- about 110°F – 115°F. I usually just test it on the inside of my wrist and it should feel slightly warmer than lukewarm, but not too hot to hold your hand under.
9 months ago olivehound
Do I put the lid on the Dutch oven?
9 months ago Posie Harwood
I bake my loaves with the lid -- the lid helps to trap the steam, giving it a nice crust, but you can certainly bake it without the lid (I have done this a lot!) or just on a parchment-lined baking sheet and you'll still get lovely results!
9 months ago Saffron3
This looks delicious, and I can make it by hand! I get a bit down when so much baking now require electric devices. Thanks!
9 months ago Sharyce Newby
I just made this using beef broth in place of the water. It is a very sticky dough..but tastes so wonderful!! I will definitely be making this over and over again.
Showing 13 out of 13 comments