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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9 months ago Crystaltune
So very very delicious. I'll keep this recipe as a top 5 choice.
10 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!!!
10 months ago Posie Harwood
Karen, that is the cutest comment!!! I hope it lives up to expectations!
10 months ago Debbie Moran
Can you make this in a bread machine?
10 months ago Posie Harwood
Sure!
9 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)
10 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.
10 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.
10 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.
11 months ago olivehound
Do I put the lid on the Dutch oven?
11 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!
11 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!
11 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