I love this recipe! This bread has body, perfect hold up for stuffing. The original recipe comes from The Kneady Homesteader, but I changed it up some. I added more flavor!
Ingredients
2 cups warm water (110°)
2 tbsp instant yeast
1/4 cup granulated sugar
1 cup whole wheat flour
1 cup corn meal, white or yellow
4 cups bread flour
1/4 cup milk powder
6 tbsp butter, melted
2 Large eggs, beaten
3 tsp poultry seasoning
2 tsp onion powder
2 tbsp dried, minced onion
1 1/2 tsp garlic powder
2 1/2 tsp salt
1 1/2 tsp ground black pepper
2 1/2 tbsp dried parsley
2 tsp rubbed sage
Directions
- In a mixing bowl, add warm water, sprinkle yeast on top and 1 tbsp of the sugar over the yeast. Stir gently and let proof 10 minutes.
- Mix in the rest of the ingredients and knead for 7 minutes, by hand or using the dough hook attachment on your mixer.
- Shape into ball and put into an oiled bowl and let proof for 1 1/2 hours, until dough has doubled in size.
- When dough has risen, dump out onto counter (not floured), cut in half. Working with one half, pull dough out into a rectangle, staring from the top, roll dough up. Push in ends and put into well greased bread pan. Cover the loaves and let rise in warm place 30 minutes.
- Heat oven to 350°
- Bake loaves on 350° for 20 – 25 minutes.
- Imediately dump bread out of pans on to a cooling rack and cool completely before cutting in to the loaf.
- When cooled, you can cut the bread into cubes, put them in your food dehydrater or oven on 200° and dry them out! for 8 to 10 hours.
- Store in an airtight container for up tp 3 months.
- And you are ready to make your stuffing / dressing! Completely homemade!
