Stuffing Bread

Stuffing Bread

Servings: 8 servings

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 water (1200F to 1300F)
2 tablespoons vegetable oil
1 egg

STUFFING
3 eggs, lightly beaten
1/4 cup butter, melted
3 to 4 cups chicken broth or water

In a mixing bowl, combine 2 cups flour, yeast, sugar and seasonings.  Add
water and oil; beat until just 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 to 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 3750F for 25 to 35 minutes or until
golden brown.  Remove to a wire rack to cool.  To make stuffing, cut cooled
bread into 1-inch 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 quart
baking dish.  Cover and cake at 3500F for 60 minutes.  Uncover; bake 10
minutes longer or until lightly browned.

From: Marion Lowery

JS Keane
--
http://www.dineseek.com
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Source:

rec.food.cooking, rec.food.recipes