Description
This bread is used to make dressing/stuffing for turkey or other fowl.
Ingredients
- 1 tablespoon active dry yeast
- 2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
- ¼ cup white sugar
- 1 tablespoon salt
- 2 eggs, beaten
- ¼ cup vegetable oil
- 5 ½ cups all-purpose flour, or more if needed
- 2 tablespoons poultry seasoning
- 2 tablespoons dried savory
- 1 ½ tablespoons ground dried sage
- 1 tablespoon dried dill weed (Optional)
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg (Optional)
Instructions
- Mix yeast
- warm water
- sugar
- salt
- eggs
- and vegetable oil together in a large bowl. In another bowl
- whisk together the flour
- poultry seasoning
- savory
- sage
- dill
- black pepper
- and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients
- about 1 cup at a time
- until the dough is smooth; add up to 1 more cup of flour if needed.
- Turn the dough out onto a floured work surface
- and knead until the dough is springy
- smooth
- and elastic
- about 8 minutes. Form the dough into a ball
- and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough
- then cover the bowl with a cloth and let the dough rise until doubled in size
- about 1 hour.
- Grease 2 9×5-inch loaf pans. Punch down the dough
- knead several times to remove air pockets
- then cut the dough in half. Shape each half into a log
- pinching the seams closed
- then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth
- and let rise until doubled
- 45 minutes to 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the bread until golden brown
- 25 to 30 minutes; remove from pans and cool on wire cooling racks.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 2 hrs 40 mins
Servings: 16