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Prep time
1 hour
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Cook time
30 minutes
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Makes
one loaf or 12 rolls
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
Test Kitchen Notes
Featured in: Our Best Thanksgiving Side Dishes. —The Editors
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Ingredients
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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
Directions
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In large bowl, combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt.
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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.
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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.
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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).
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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.
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When ready to bake, preheat the oven to 375°F.
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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.
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