Stuffing (or Dressing) Bread

Enro Gay


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.


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1 1/2 tsp
yeast, for bread machine (usually in a jar)
4 c
bread machine flour
2 tsp
2 Tbsp
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
2 Tbsp
shortening (like crisco)
1 large
1 1/2 c
water, warm

How to Make Stuffing (or Dressing) Bread


  • 1Add 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.
  • 2Set the machine to "dough" and wait; my cycle is a little less than two hours.
  • 3Turn 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.
  • 4While 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.***

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About Stuffing (or Dressing) Bread

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

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