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Old 03-18-2005, 09:20 AM
Abear's Avatar
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Location: Heart of Cajun Country
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Stuffing Bread

as posted by Jeannie in the November 2004 What's for Dinner? thread.



This is good for stuffing or sliced to make a turkey and cranberry sauce sandwich! This is a King Arthur recipe and it's really good and full of flavor!

Stuffing Bread

2 tablespoons (1 ounce) unsalted butter
1 /2 cup (3 1/2 ounces) onion cut in small dice
1/4 cup (1 ounce) celery cut in small dice
1/2 cup (4 ounces) water
2 teaspoons instant yeast
1 large egg
3 cups (12 3/4 ounces) unbleached all-purpose flour, King Arthur preferred
2 teaspoons chicken bouillon powder
1 teaspoon onion powder
1 teaspoon dried thyme leaves
1/2 teaspoon ground sage
1 teaspoon dried parsley
1/2 teaspoon celery seeds (optional. but worth it)
1Tablespoon Vital Wheat gluten

Melt the butter in a heavy skillet over medium heat; add the onions and celery and cook slowly until soft, about 5 minutes. Remove the pan from the heat and cool the vegetables.

Place the remaining ingredients in the order listed into your mixing bowl or the bucket of your bread machine. Stir to combine. Once the dough begins to form, add the cooked vegetables to the dough. Knead for 6 to 8 minutes; the dough will seem dry at first, but will become smooth and supple as the vegetables give up their liquid.

Place the dough in a greased bowl, turn it over to coat, cover, and let rise in a warm place until doubled (this will take about an hour). After the first rise, deflate the dough, form it into a loaf, and place in a greased 8 1/2 x 4 1/2-inch loaf pan. Cover the dough with lightly greased plastic wrap, and let rise again until the it domes an inch above the edge of the pan.

Preheat the oven to 375F. Slash the top of the dough down the center, and bake for 35 to 40 minutes, until golden brown and the internal temperature of the bread when measured in the center reads 190F. Remove the bread from the oven, turn it out of the pan, and cool completely on a rack before slicing. Yield: 1 loaf, 16 slices.

Notes:
If you don't have a bread machine, you can mix this in a stand mixer...
When rising, I put the bowl in my microwave so it's out of drafts, and I found you don't have to cover the dough.
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