Harvest Stuffing Bread
Ingredients
- 3 cups (12 3/4 ounces) all-purpose flour ⓘ
- 1 tablespoon sugar ⓘ
- 2 1/4 teaspoons instant or active dry yeast ⓘ
- 1 tablespoon onion powder ⓘ
- 1 tablespoon dried parsley ⓘ
- 1/4 teaspoon dried sage ⓘ
- 1/4 teaspoon dried thyme ⓘ
- 1/4 teaspoon dried marjoram ⓘ
- 1/4 teaspoon dried rosemary ⓘ
- 1/4 teaspoon freshly ground black pepper ⓘ
- 1 teaspoon salt ⓘ
- 3/4 cup water ⓘ
- 1/2 cup whole milk ⓘ
- 1 tablespoon butter ⓘ
- 1 egg, beaten ⓘ
- 1/2 teaspoon celery seed ⓘ
Instructions
- In large bowl, combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt.
- In a small saucepan (or in the microwave), heat the milk, water, and butter until very warm but not hot. Stir the wet ingredients into the dry ingredients.
- Mix by hand, or on medium speed with a stand mixer, for about 2 minutes. Stir in the remaining cup of flour, and mix well.
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 30 minutes to an hour, depending on the temperature of your kitchen).
- If you want to bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately. If you want to bake them as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes.
- When ready to bake, preheat the oven to 375°F.
- Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. Remove from the oven and let cool slightly.
Nutrition & Diet Analysis (per serving)
1062
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).