Harvest Stuffing Bread

By Posie (Harwood) Brien
October 31, 2016
29 Comments


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

Ingredients

  • 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

Directions

  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:
Bread|Grains|Fall|Winter|Thanksgiving

Reviews (29) Questions (0)

29 Comments

Laura C. December 20, 2017
Anybody know if this could be adapted to a bread machine?
 
Miss K. November 28, 2017
Holy cow! I found a similar recipe that called for corn meal in it, but THIS... <br />It sounds SOOOOO much better!!!!! I cannot wait to make it. I might grill the onions first. Any tips for elevation adjustments? (6035ft)
 
Jacob K. November 24, 2017
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.
 
gale November 21, 2017
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?
 
Author Comment
Posie (. November 21, 2017
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.
 
Joycelyn November 10, 2017
Did you preheat your dutch oven ( as one would for no knead bread ) before putting the raised loaf in and covering with lid?<br />Thank you
 
Author Comment
Posie (. November 10, 2017
Nope I don't for this!
 
Joycelyn November 10, 2017
Thanks for being so quick in responding. <br /><br />
 
OhMisha November 10, 2017
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?
 
Author Comment
Posie (. November 10, 2017
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!
 
OhMisha November 10, 2017
Thanks so much for responding so quickly, Posie, that was sweet of you and thanks for your guidance!
 
Vanessa G. November 10, 2017
Can you use fresh herbs for this bread? So excited to try this!
 
Barb November 10, 2017
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.
 
Lorrie H. October 28, 2017
My family loved this! I wonder if anyone has tried adding whole wheat flour? I think it might make for a nice texture.
 
cm October 15, 2017
Can I use this for actual stuffing? Bake it, cube it, add veg and stock and bake in a casserole dish?
 
Author Comment
Posie (. October 15, 2017
Yes! Awesome idea!
 
Crystaltune December 21, 2016
So very very delicious. I'll keep this recipe as a top 5 choice.
 
karenleila November 29, 2016
I have been *dreaming* of making stuffing bread! I haven't been this excited to try a recipe in a long time. Thank you!!!
 
Author Comment
Posie (. November 29, 2016
Karen, that is the cutest comment!!! I hope it lives up to expectations!
 
Debbie M. November 21, 2016
Can you make this in a bread machine?<br />
 
Author Comment
Posie (. November 29, 2016
Sure!
 
Crystaltune December 21, 2016
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)
 
Marie B. November 14, 2016
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.
 
iris C. November 14, 2016
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.
 
Author Comment
Posie (. November 14, 2016
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.
 
olivehound November 13, 2016
Do I put the lid on the Dutch oven?
 
Author Comment
Posie (. November 13, 2016
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!
 
Saffron3 November 12, 2016
This looks delicious, and I can make it by hand! I get a bit down when so much baking now require electric devices. Thanks!
 
Sharyce N. November 12, 2016
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.