Monday, December 2, 2013

Stuffing Bread


          I love leftovers from Thanksgiving..if I'm totally honest, I prefer it over the actual day of eating it while it's all hot and fresh. There is something about thick pieces of cold turkey layered in a sandwich with some salt and,love, love it! What made this years turkey taste even better was this bread. I baked it about a week before we had our meal and tucked it away all nicely wrapped in the freezer. I just knew it was going to go great with the turkey..And I was right.

We loved this bread..kind of hard not to when it tastes just like stuffing. We enjoyed it as a hot turkey sandwich,ate it with fried eggs, and as a regular sandwich. The bread is moist and is a real keeper..even when it isn't Thanksgiving. So make it no matter what time of the year it is!

Stuffing Bread

3 cups (12-3/4 ounces) All-purpose Flour
1-1/2 tsp. Salt
2 tsp. Sugar
3 TBS Vegetable Oil
1/4 cup (1-3/4 ounces) Yellow Cornmeal
1/3 cup (3/4ounc) Potato Flakes
2 TBS Nonfat Dry Milk
2 tsp. Instant Yeast
1/4 cup Sunflower Seeds
1/4 cup Toasted Sesame Seeds
2 tsp. Poultry Seasoning,or 2 tsp. Ground Sage
1-1/4 cups (10 ounces) Water

Combine all ingredients in a large bowl and knead by hand or electric mixer until the dough is smooth and supple,adding any additional liquid or flour as needed ( I didn't need extras of anything)..this will take about 5 minutes by mixer or 8 minutes by hand. Grease a bowl with some oil and place the dough into the bowl,turning once to coat. Cover the bowl and allow the dough to rise for 1 hour.

Turn dough out onto a lightly floured surface and pick your shape. I went with a single round loaf but it can also be shaped into a log and placed in a greased 8x4 inch loaf pan. Cover with a tea towel and allow to rise for about 45 minutes,or until it's crowned about 1 inch over the rim of the pan is using. If making just a round loaf, rise for 45 minutes.

Preheat the oven to 350 or 180 celsius. Bake the bread for 35 minutes, until it's golden brown and sounds hollow when taped on the bottom. Cool out of the pan on a wire rack.

Yield: 1 Loaf
Source: King Arthur Flour Baker's Companion