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Stuffing Bread Recipe
Stuffing Bread Recipe photo by Taste of Home

Stuffing Bread Recipe

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My family loves stuffing. It occurred to me that if the traditional seasonings could be incorporated into the bread itself, I wouldn't have to start with plain bread cubes to make my stuffing. So I came up with this savory recipe. Last year, I gave loaves to friends as holiday gifts. They loved it.
TOTAL TIME: Prep: 30 min. + rising Bake: 70 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 70 min. + cooling
MAKES: 8 servings

Ingredients

  • 3-1/2 to 4 cups King Arthur Unbleached 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 canola oil
  • 1 egg
  • STUFFING:
  • 3 eggs, lightly beaten
  • 1/4 cup butter, melted
  • 3 to 4 cups chicken broth or water

Nutritional Facts

1 serving (1/2 cup) equals 348 calories, 13 g fat (5 g saturated fat), 122 mg cholesterol, 736 mg sodium, 48 g carbohydrate, 3 g fiber, 11 g protein.

Directions

  1. In a 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.
  2. 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.
  3. 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. Yield: 8 servings.
Editor's Note: Stuffing may be used to stuff a turkey, chicken or pork roast by substituting 3/4 cup egg substitute for eggs.
Originally published as Stuffing Bread in Taste of Home December/January 2001, p39

Nutritional Facts

1 serving (1/2 cup) equals 348 calories, 13 g fat (5 g saturated fat), 122 mg cholesterol, 736 mg sodium, 48 g carbohydrate, 3 g fiber, 11 g protein.

Reviews for Stuffing Bread(1)

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MY REVIEW
Reviewed Nov. 28, 2010

Made this up about a week before Thanksgiving and froze the bread crumbs once they were dried. Added lots of onion, three celery, shredded two carrots, stick of butter and thought the recipe needed a bit more spice. Mixed all the spices together in a zip loc baggie and sprinkled by pinches until the official taster (husband)determinded it was just right! He thought that it was the closest I have ever come to his mothers! High compliment indeed! Will make again next time I need stuffing!

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