Stuffing Bread~*~
Source of Recipe
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List of Ingredients
3-1/2 to 4 cups all-purpose flour
2 tablespoons active dry yeast
2 tablespoons sugar
1 tablespoon rubbed sage
2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/2 teaspoon paprika
1-1/2 cups warm water (120° to 130°)
2 tablespoons vegetable oil
1 egg
STUFFING:
3 eggs, lightly beaten*
1/4 cup butter, melted
3 to 4 cups chicken broth or water
Recipe
In a mixing bowl, combine 2 cups flour, yeast, sugar and seasonings.
Add water and oil; beat just until moistened. Add egg and beat until
smooth. Stir in enough remaining flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 6-8 minutes. Place
in a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour. Punch dough down. Shape into a
large round loaf. Place on a greased baking sheet. Cover and let rise
until doubled, about 45 minutes. Bake at 375* for 25-35 minutes or until
golden brown. Remove to a wire rack to cool. To make stuffing, cut
cooled bread into 1-in. slices and then into cubes. Let stand for 24 hours
to dry. In a large bowl, combine the bread cubes, eggs, butter and
enough broth to achieve desired moistness. Stir to blend. Transfer to a
greased 2-qt. baking dish. Cover and bake at 350° for 60 minutes. Uncover;
bake 10 minutes longer or until lightly browned.
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