THANKSGIVING STUFFING LOAF

thanksgiving loafI came across this recipe on one of my dehydrating Facebook groups. They used dehydrated herbs and veggies in it and the bread is to be used in making stuffing. It looks really delicious so I have to share.  Recipe can be found HERE.

PREP / 12 mins. to 20 mins.
BAKE / 35 mins. to 40 mins.
TOTAL / 3 hrs 17 mins. to 4 hrs
YIELD / 1 loaf

Ingredients

  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1 1/2 teaspoons celery salt + 1/8 teaspoon regular salt*
  • 1/2 teaspoon coarsely ground black pepper
  • 2 teaspoons poultry seasoning or Bell’s seasoning; or use your favorite combination of thyme, sage, rosemary, marjoram, and nutmeg
  • 1/2 cup yellow cornmeal
  • 1 large egg
  • 1/2 cup finely diced onion
  • 3 tablespoons butter or vegetable oil
  • 3/4 cup lukewarm water
  • *Substitute 1 teaspoon celery seeds + 1 1/4 teaspoons regular salt, if desired.

Instructions

  1. Place all of the ingredients in a bowl, and mix and knead to make a supple dough.
  2. Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it’s doubled in size, about 1 1/2 to 2 hours.
  3. Gently deflate the dough, and shape it into an 8″ log. Place it in a lightly greased 8 1/2″ x 4 1/2″ loaf pan.
  4. Cover the pan, and allow the bread to rise for about an hour, until it’s crowned about 1″ over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
  5. Uncover the bread, and bake it for 35 to 40 minutes, tenting it lightly with foil after 20 minutes if it appears to be browning too quickly. When the bread is done, it’ll be golden brown, and its internal temperature will register at least 190°F on an instant-read thermometer.
  6. Remove the bread from the oven, and after a minute or so gently loosen the edges, and turn it out onto a rack to cool.
  7. Cool completely before wrapping airtight for storage. Store for 4 to 5 days at room temperature; wrap tightly and freeze for longer storage.
  8. Yield: 1 loaf.

thanksgiving loaf.2

TIPS FROM OUR BAKERS

  • To use this in your favorite stuffing recipe, substitute it for the cubed bread called for, as well as any seasoning.
If you are interesting in dehydrating and want to hang out with similar minded folks, check out the Facebook page Dehydrating Made Simple. There are a lot of great ideas and recipes in that group.
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