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) Brien
Makes: one loaf or 12 rolls
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3
cups (12 3/4 ounces) all-purpose flour
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1
tablespoon sugar
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2 1/4
teaspoons instant or active dry yeast
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1
tablespoon onion powder
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1
tablespoon dried parsley
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1/4
teaspoon dried sage
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1/4
teaspoon dried thyme
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1/4
teaspoon dried marjoram
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1/4
teaspoon dried rosemary
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1/4
teaspoon freshly ground black pepper
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1
teaspoon salt
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3/4
cup water
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1/2
cup whole milk
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1
tablespoon butter
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1
egg, beaten
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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!
More Great Recipes:
Grains|Bread|Fall|Thanksgiving|Winter
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Anybody know if this could be adapted to a bread machine?
Holy cow! I found a similar recipe that called for corn meal in it, but THIS...
It sounds SOOOOO much better!!!!! I cannot wait to make it. I might grill the onions first. Any tips for elevation adjustments? (6035ft)
This was a great recipe, I made rolls out of these, used bread flour, and a 1/2 cup of whole wheat flour. The rolls turned out great, soft, light, and tasty. Everyone enjoyed them. Will have to try and make a loaf next time.
can I make this a day ahead of serving? how should I store it? I was thinking of making rolls - should they be stored in the fridge and then re-heated right before serving?
Rolls are a great idea! I'd store them in a bag out on the counter, and then reheat them briefly in the oven before serving.
Did you preheat your dutch oven ( as one would for no knead bread ) before putting the raised loaf in and covering with lid?
Thank you
Nope I don't for this!
Thanks for being so quick in responding.
I have a sourdough starter that I'm pretty proud of and wonder if I used it instead of yeast, how much should I use?
Nice! So one packet of yeast (which is what this recipe calls for) is equivalent to about 1 cup of sourdough starter but then you need to decrease the amount of liquid and flour you use and this depends on the hydration level of your starter. In this case, I'd skip the yeast, use 8 ounces of your starter, and then decrease the flour by 4 ounces and the milk by 4 ounces. Good luck!
Thanks so much for responding so quickly, Posie, that was sweet of you and thanks for your guidance!
Can you use fresh herbs for this bread? So excited to try this!
I don't keep dried parsley, thyme, rosemary or sage since I can grow them outdoors all year. I subbed the fresh types for those and it worked just fine.
My family loved this! I wonder if anyone has tried adding whole wheat flour? I think it might make for a nice texture.
Can I use this for actual stuffing? Bake it, cube it, add veg and stock and bake in a casserole dish?
Yes! Awesome idea!
So very very delicious. I'll keep this recipe as a top 5 choice.
I have been *dreaming* of making stuffing bread! I haven't been this excited to try a recipe in a long time. Thank you!!!
Karen, that is the cutest comment!!! I hope it lives up to expectations!
Can you make this in a bread machine?
Sure!
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)
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.
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.
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.
Do I put the lid on the Dutch oven?
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!
This looks delicious, and I can make it by hand! I get a bit down when so much baking now require electric devices. Thanks!
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.
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