stuffing bread... Last year I put aside my bag of Pepperidge Farm stuffing (which mind you, I still adore) and reached for my trusted King Arthur Cookbook to test my hand at their Stuffing Bread recipe. The result was sheer pleasure in both taste and texture. The coolest part about this bread is that you can either use it as stuffing for the Thanksgiving Day table OR slice it as you would sandwich bread and use it to make the most delicious leftover turkey sandwiches ever!
This year, I've made two loafs. One for my regular stuffing, and the other for leftover sandwiches. To make the stuffing, cut the loaf it into small cubes and lightly toast it in the oven to allow it to dry completely. Once it is all dried, use it just like any regular kind of stuffing.
Stuffing Bread
makes one loaf
3 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
2 teaspoons sugar
3 tablespoons vegetable oil
1/4 cup yellow cornmeal
1/4 cup potato flour OR 1/2 cup potato flakes
2 tablespoons Baker's Special Dry Milk or nonfat dry milk
2 teaspoons instant yeast
1/4 cup midget sunflower seeds
1/4 cup toasted sesame seeds
2 teaspoons Bell's Seasoning OR 2 teaspoons ground sage
1 tablespoon King Arthur Whole-Grain Bread Improver
1 1/4 cups water
Combine all of the ingredients and mix and knead till cohesive and smooth. Allow the dough to rise in a covered bowl for 1 hour.
Bread Machine Method: Put all of the ingredients into the bucket of your bread machine. Program for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle.
Shape the dough into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Set the loaf aside to rise, covered, for about 45 minutes, or until it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350°F oven for about 35 minutes, or until it's golden brown and the interior of the loaf registers 190°F on an instant-read thermometer. Remove it from the oven, and cool on a wire rack.
5 comments:
I wish you didn't post this right before dinner. It looks wonderful!
thanks El! i see it sitting right on the counter. i hope it doesn't go the way of the wine biscuits that i had planned to serve on Thursday... they are kinda non-existent now. have a very lovely holiday!!!
I think I love the leftovers more than the actual dinner. This looks delicious and home made stuffing is the best! I'm thankful to have happened across your blog and now extend yet another award to you in appreciation. Please see my blog post "Heavenly But Not Blue." Happy Thanksgiving!
What an interesting recipe! I'll have to pass it along to my sister, the bread lady in our family. As we can't buy King Arthur brand up here in Toronto, what is the secret of the "bread improver"? Is it wheat germ?
welcome Helen. for years, i've ignored the "bread improver" ingredient part of many recipes because i simply never had any in my pantry. all the loaves always came out fine. the improver is a powder. i now mainly use the improver for sandwich loaves (it keeps the shelf life a little better and allows the loaf to rise to its fullest) or on my pizza dough (it allows for easier rolling out without the bread constantly contracting).
Post a Comment