Saving myself a few bucks, and some time on Thanksgiving with this one thing ready to go! A loaf of bread with all my seasonings right in it. Just need to freeze it until 2 days before, then take it out and leave it to thaw and the start to stale. Then Thankgiving, chop it into chunks, add my green apples, cranberries and chicken stock before being the dressing into the oven.
Whole Wheat Thanksgiving Stuffing/Dressing Bread:
Prep Yeast Base:
4 Tsp Dry active yeast
1 Tbsp Honey
2 Cups Warm Water
(Mix and let rise 30 minutes)
3 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1/4 cup veggie oil
2 tsp salt
2 tsp poultry seasoning
1/8 tsp Mrs. Dash
1/2 tsp rosemary crushed
1/2 black or white pepper
1 chopped small onion
(Mix together in separate bowl, then add 1/2 cup at a time to yeast base until all is smooth)
Knead mixture about 10 minutes (or with dough attachment in mixer is quicker). It will be elastic and smooth.
Cover with a tea towel in a warm spot. Let rise in oiled bowl 20-25 minutes.
After it has doubles in size, punch it down and separate it into 2 loaves. You can manipulate into any shape you want, putting slits in the top, and brushing with egg white to brown. OR you can put them into loaf pans, still putting slits in the top and the egg wash. Your choice!
Let rise another 20-25 minutes and pop into a 375 oven for 20-25 minutes. Top should be a pretty brown.
(For a crustier bread put on a pizza stone in the oven when you free form it.)
Rising beautiful dough: