Savory Stuffing Bread
Description
A home-baked white bread is seasoned with poultry seasoning, sage, savory, and other spices for a flavored loaf that's perfect for making your extra-special holiday stuffing. Make ahead and freeze to get ready for Thanksgiving, or just slice it up to make the best chicken sandwich you ever had.
Ingredients
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1 tablespoon active dry yeast
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2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
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1/4 cup white sugar
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1 tablespoon salt
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2 eggs, beaten
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1/4 cup vegetable oil
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5 1/2 cups all-purpose flour, or more if needed
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2 tablespoons poultry seasoning
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2 tablespoons dried savory
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1 1/2 tablespoons ground dried sage
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1 tablespoon dried dill weed
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1 teaspoon ground black pepper
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1 teaspoon ground nutmeg
Directions
1
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.
2
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.
3
Grease 2 9x5-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.
4
Preheat oven to 375 degrees F (190 degrees C).
5
Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.