Stuffing Bread
This bread is amazing to use with leftover turkey for turkey sandwiches, or as the bread in your dressing (stuffing) recipe. It even makes the most delicious croutons for salads.
Servings: 1 loaf
Ingredients
- 2 cups wheat flour
- 1 cup white flour
- 1 envelope fast rise yeast
- 1 cup chicken broth warm
- 1 large egg
- 1 tablespoon poultry seasoning
- 1 1/2 teaspoons celery salt
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- cornmeal
Instructions
- In a stand mixer, using the dough hook, mix together both flours, yeast, broth and eggs. Mix for 1-2 minutes. **Scrape the sides if needed
- Add the poultry seasoning, celery salt, onion powder and olive oil and continue mixing for 5-6 minutes.
- Form the dough into a ball and place in a bowl that has been coated with cooking spray. Cover and let rise for 1-1 1/2 hours. ** The dough should be double in size.
- Spray a loaf pan with cooking spray and sprinkle the bottom with cornmeal.
- Punch the dough to remove the air and form it into a loaf on a lightly flour surface.
- Place the formed dough into the loaf pan, cover and let rise for 30-45 minutes.
- Preheat oven to 350°.
- Bake the bread for 35-45 minutes on middle rack.
- Remove form oven and let it sit for 5 minutes. Remove from pan and cool on a wire rack for 2 hours before slicing.