Stuffing Bread and Pomanders

I've begun making bread to use in my Thanksgiving stuffing.  Each day I make a couple loaves and have found that it's a good time to try new recipes. These are the loaves I made yesterday.

  • 8 cups flour
  • 2 teaspoons salt
  • 1 1/2 tablespoons yeast
  • 1/4 cup honey
  • 3 - 3 1/2 cups water
  • 2 tablespoons butter
  1. Mix dry ingredients together in large bowl or the bowl of a standing mixer.
  2. Add honey and 2 cups water with the mixer on. Let it mix together for a about 1 minute.
  3. Gradually add third cup of water and add more if necessary. The dough should stick to bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don't worry! Just add a bit more flour to get it back to the right consistency.
  4. Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don't skimp on the kneading! This helps create the structure of the bread.
  5. Raise in the same bowl you mixed it in for 1 hour or until doubled.
  6. Remove from bowl and form into 2 loaves.
  7. Place in greased loaf pans and raise 1 hour until doubled.
  8. Bake at 375 degrees  for 25 minutes, remove from oven and brush each loaf with a tablespoon or so of butter.
  9. Return to oven and bake about 10 more minutes, or until golden brown. The internal temperature of the bread should read right around 200 degrees F.

 Cool on a rack.
 I've started making pomanders for the Thanksgiving table too.


I throughly enjoy your blog. Your blog title is what got me interested. I love October's! My birthday is on the eighteenth but my parties surrounded Halloween and fall. I use to be able to make delicious rolls from my family cookbook. I guess I'm not making the yeast wrong. I don't remember how long I should kneed the flour. Maybe you could give me some detailed instructions? Enjoy your weekend.
jaz@octoberfarm said…
i always use rapid rise yeast and you don't need to worry about the temperature of the water to get it to proof. knead until you have a nice smooth elastic ball of dough. usually it takes about 8-10 minutes.
Anonymous said…
That bread looks perfect for toast! Toast with marmalade and cheese is a rather nice breakfast :-)

I used to make pomanders but while other peoples pomanders just dry nicely my always starts to mold. Smells nice in the beginning though :-)

Have a great day!

Mary said…
You are husband likes to make bread. Funny story one day he was inside making bread and I was outside mowing the lawn, hahaha. We can never find the right place to have the bread rise! Any hints...
Guillaume said…
I didn't know orange pierced with cloves was called pomander. Mum made one once for Christmas.
jaz@octoberfarm said…
just turn your oven to 100 degrees , put the dough in it and then turn it off and leave the door closed. that will give you a perfect rise.
Mary said…
Thank you for the tip...