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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This bread is used to make dressing/stuffing for turkey or other fowl. Ingredients:
1 tablespoon active dry yeast |
2 cups warm water (100 to 110 degrees f/40 to 45 degrees c) |
1/4 cup white sugar |
1 tablespoon salt |
2 eggs, beaten |
1/4 cup vegetable oil |
5 1/2 cups all-purpose flour, or more if needed |
2 tablespoons poultry seasoning |
2 tablespoons dried savory |
1 1/2 tablespoons ground dried sage |
1 tablespoon dried dill weed (optional) |
1 teaspoon ground black pepper |
1 teaspoon ground nutmeg (optional) |
Directions:
1. Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
2. Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
3. Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
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