Tuesday, October 28, 2014

Thanksgiving Stuffing Bread

I finally figured something out after 50 + years of making thanksgiving dinners.  Why not flavor the bread you use to make your stuffing?
 This is a no knead bread recipe.  Mix 6 C. of flour, 1/2 tsp. of rapid rise yeast, 3 tsp. salt and 3 T. of diced fresh herbs.  I used parsley, sage rosemary and thyme.  Now you will have that song stuck in your head all day.  Stir in 3 cups of water, cover the bowl with plastic wrap and let it sit for 24 hours.  It will look like this the next day.

 I bake this in a long pottery bread baker.  Line it with parchment paper. You can buy these pans from King Arthur Flour.  I use mine constantly.

 Dump the dough into the pan and distribute it evenly.

 Cover with the lid and place it in a cold oven.  Turn the oven on and set the temperature at 450 degrees.  Set the timer for 45 minutes.

 After 45 minutes, remove the lid and lift the bread out of the pan.  Remove the parchment paper and sit the loaf on the oven rack.  Bake it for an additional 30-40 minutes until it reaches an internal temperature of 190 degrees.

 Let it cool on a rack.  Eat some while it is fresh and then keep it in the refrigerator until you are ready to cube it and use it for stuffing.  This is delicious bread.