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
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

Nutrition

Calories per serving:

789 calories

Dietary restrictions:

Balanced, High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

39%

Servings:

8
  • Fat 28g 43%
  • Carbs 108g 36%
  • Saturated 10g 52%
  • Fiber 6g 22%
  • Trans 1g
  • Sugars 10g
  • Monounsaturated 11g
  • Polyunsaturated 4g
  • Protein 27g 53%
  • Cholesterol 223mg 74%
  • Sodium 972mg 40%
  • Calcium 93mg 9%
  • Magnesium 53mg 13%
  • Potassium 510mg 15%
  • Iron 8mg 45%
  • Zinc 2mg 16%
  • Phosphorus 329mg 47%
  • Vitamin A 190µg 21%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 2mg 112%
  • Riboflavin (B2) 1mg 73%
  • Niacin (B3) 13mg 64%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 394µg 99%
  • Vitamin B12 0µg 8%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 33µg 41%
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