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Stuffing Bread

From the kitchen of Michelle Hilleson

Here you go . . . something to serve leftover turkey sandwiches. Wonderful with leftover cranberry sauce on top!

1¼ cups water or milk (70 to 80 degrees F)
1 egg
3 tablespoons dried minced onion
1 tablespoon butter or margarine, softened
1 tablespoon sugar
1 tablespoon dried parsley flakes
¾ teaspoon poultry seasoning
½ teaspoon sage
½ tsp. pepper
1 teaspoon salt
½ - 1½ teaspoon celery seed
3½ cups bread flour
2¼ teaspoons active dry yeast

In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting.

Choose crust color and loaf size if available.

Bake according to bread machine directions.

Check dough after 5 minutes of mixing and add 1 to 2 tablespoons of water or flour if needed.

Notes: Michelle says that 1/3 cup cornmeal could substitute for some of the bread flour. And adjusting your favorite seasonings and ‘not so favorite’ seasonings is always Ok!

 

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