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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
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!