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Friday, 16 December 2016

Savory Stuffing Bread

I smelled this bread for the first time yesterday.  Jeff Jessome went to Sobey's yesterday and bought himself a loaf.  He said that they only make this bread at Christmas time.  

I've been known to put stuffing in a sandwich.  But why do that when you can make your sandwich out of bread that tastes like STUFFING!?  



1 tablespoon active dry yeast 
2 cups warm water
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 teaspoon ground black pepper 
1 teaspoon ground nutmeg (optional)


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, 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.

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.

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.

Preheat oven to 375 degrees F (190 degrees C).

Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

Comments and suggestions are ALWAYS welcome.