Stuffing (or Dressing) Bread

1
Enro Gay

By
@gamtncooker

I don't remember if I originally saw this online or in a magazine, but it originates from Taste of Home and I have used it for the past several years. It produces a wonderful, aromatic round loaf that will make LOTS of stuffing, or dressing, whatever your family calls it. I changed it up just a bit to use in my bread machine for the dough kneading, then shaped the dough and baked.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
LOTS!
Method:
Bake

Ingredients

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  • FOR A BREAD MACHINE

  • 1 1/2 tsp
    yeast, for bread machine (usually in a jar)
  • 4 c
    bread machine flour
  • 2 tsp
    salt
  • 2 Tbsp
    sugar
  • 2 Tbsp
    rubbed sage
  • 2 tsp
    poultry seasoning
  • 1 1/2 tsp
    dried basil
  • 1 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried mustard
  • 1/2 tsp
    dried rosemary, crushed
  • 1/2 tsp
    white pepper
  • 1/2 tsp
    paprika
  • 2 Tbsp
    shortening (like crisco)
  • 1 large
    egg
  • 1 1/2 c
    water, warm

How to Make Stuffing (or Dressing) Bread

Step-by-Step

  1. Add ingredients to your bread machine in the order instructed by your manufacturer. The order above is how my Hamilton Beach unit recommends. The yeast on the bottom, then flour on top of it, keeps the yeast separated from the liquid until the machine is turned on.
  2. Set the machine to "dough" and wait; my cycle is a little less than two hours.
  3. Turn dough out, shape into a large round loaf then place on a greased baking sheet. (The pan in the picture is made by Faberware and is a non-stick "air" type sheet; two layers of metal with airspace in between). Cover loaf and place in a warm place to rise until doubled in size, probably about 45 minutes.
  4. While bread is rising, preheat oven to 375 degrees. Bake the bread for about 30 minutes, or until nicely browned. Place on a rack to cool.


    *** After the bread is cooled, I slice the loaf in strips about 1 1/2 inches wide, then slice those pieces in cubes. I then spread the cubes on baking sheets and place in a 225 degree oven to dry out. Makes for a much nicer consistency when putting your stuffing/dressing together.***

Printable Recipe Card

About Stuffing (or Dressing) Bread

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: Southern




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