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Stuffing Bread

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Stuffing Bread

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This wet loaf tastes like stuffing; use it as the bottom to your Thanksgiving turkey’s dressing, or to make superb turkey sandwiches tomorrow.

At a look

Prep
Bake
Total
Yield
1 loaf

Ingredients

  • three cups King Arthur Unbleached All-Purpose Flour
  • 1 half teaspoons salt
  • 2 teaspoons sugar
  • three tablespoons vegetable oil
  • 1/four cup yellow cornmeal
  • 1/four cup potato flour OR heaping half cup potato flakes
  • 2 tablespoons Baker’s Special Dry Milk or 1/four cup nonfat dry milk
  • 2 teaspoons immediate yeast
  • 1/four cup midget sunflower seeds
  • 1/four cup toasted sesame seeds
  • 2 teaspoons Bell’s Seasoning OR 2 teaspoons floor sage
  • 1 tablespoon King Arthur Whole-Grain Bread Improver
  • 1 1/four cups water

  • 12 three/four oz. King Arthur Unbleached All-Purpose Flour
  • 1 half teaspoons salt
  • 2 teaspoons sugar
  • 1/eight oz. vegetable oil
  • 1 1/four oz. yellow cornmeal
  • 1 five/eight oz. potato flour OR potato flakes
  • five/eight oz. Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons immediate yeast
  • 1 1/four oz. midget sunflower seeds
  • 1 1/four oz. toasted sesame seeds
  • 2 teaspoons Bell’s Seasoning OR 2 teaspoons floor sage
  • 1 tablespoon King Arthur Whole-Grain Bread Improver
  • 10 oz. water

  • 361g King Arthur Unbleached All-Purpose Flour
  • 1 half teaspoons salt
  • 2 teaspoons sugar
  • 4g vegetable oil
  • 35g yellow cornmeal
  • 46g potato flour OR potato flakes
  • 18g Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons immediate yeast
  • 35g midget sunflower seeds
  • 35g toasted sesame seeds
  • 2 teaspoons Bell’s Seasoning OR 2 teaspoons floor sage
  • 1 tablespoon King Arthur Whole-Grain Bread Improver
  • 283g water

Instructions

  1. To make the dough in a bread gadget: Put all the substances into the bucket of your bread gadget. Program for dough or handbook, and get started the gadget.
  2. Check the dough after about 15 mins; it will have to be smooth-looking. If no longer, modify the consistency with further flour or water. Allow the gadget to finish its cycle.
  3. To make the dough by means of hand: Combine all the substances and blend and knead till cohesive and comfortable. Allow the dough to upward thrust in a lined bowl for 1 hour.
  4. Shape the dough right into a log, and position it in a calmly greased eight half” x four half” loaf pan. Set the loaf apart to upward thrust, lined, for approximately 45 mins, or till it is topped about 1″ over the rim of the pan.
  5. While the bread is emerging, preheat the oven to 350°F.
  6. Bake the bread for approximately 35 mins, or till it is golden brown and the inner of the loaf registers 190°F on an instant-read thermometer. Remove it from the oven, and funky on a cord rack.
  7. Store, well-wrapped, for five days at room temperature, or freeze for as much as three months.
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