Stuffing Bread

Author: 
Taste of Home
  •   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 warm water (120° to 130°)
  • 2 Tablespoons  canola oil
  • egg
  •   STUFFING:
  • eggs, lightly beaten
  • 1/4 Cup  butter, melted
  • to 4 cups chicken broth or water
  • 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 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
Find recipes for Stuffing Bread and other Course recipes. Get all the best recipes at . Recipe directions: 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.

Directions RichSnippets

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Recipe Details

Preparation Time: 
30 minutes
Cooking Time: 
1 hour 10 minutes
Total Time: 
1 hour 40 minutes
Serves: 
8

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