Recipe courtesy of Mary Berg
Stuffing Bread
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- Level: Easy
- Total: 5 hr (includes rising and cooling times)
- Active: 20 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 377
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 10 mg
If you're looking for something savory, this bread that tastes like a roast turkey dinner is the ultimate side dish! This loaf is perfect for making into stuffing (like my family’s favorite "Berg’s Classic Stuffing" which you can also find on foodnetwork.com) or even slicing and using for leftover turkey sandwiches the day after a big holiday feast!
- Level: Easy
- Total: 5 hr (includes rising and cooling times)
- Active: 20 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 377
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 10 mg
Ingredients
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Directions
- In a large bowl or the bowl of your stand mixer fitted with the dough hook, add the flour, cornmeal, yeast, sugar, celery salt, pepper, poultry seasoning and onion powder and stir well to combine. Make a well in the center and pour in the water, melted butter and eggs. Stir to combine, then knead until the dough is soft and springy and no longer sticky, 5 to 7 minutes.
- Transfer the dough to a large lightly greased bowl, cover with a piece of plastic wrap or a clean dish towel and set aside in a warm spot until doubled in size, 1 1/2 to 2 hours.
- Lightly grease two 9-by-5-inch loaf pans with nonstick cooking spray. Punch the risen dough down, turn out onto a work surface, and divide it in half. Press each half of dough into a rough rectangle approximately 9 inches wide. With the 9-inch side towards you, roll the dough up into a log and pinch the seam closed. Transfer each log of dough into a prepared pan and loosely cover with a clean dish towel. Place back into the warm spot until the dough rises about 1 inch over the top of the pan, about 1 hour.
- Preheat your oven to 350 degrees F.
- Bake the risen loaves, tenting with aluminum foil if the tops are browning too much, until the internal temp reaches 190 degrees F, 35 to 40 minutes. Allow the loaves to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
