STUFFING (OR DRESSING) BREAD

Stuffing (or Dressing) Bread image

Provided by Enro Gay

Number Of Ingredients 16

FOR A BREAD MACHINE
1 1/2 tsp yeast, for bread machine (usually in a jar)
4 c bread machine flour
2 tsp salt
2 Tbsp sugar
2 Tbsp rubbed sage
2 tsp poultry seasoning
1 1/2 tsp dried basil
1 1/2 tsp dried thyme
1/2 tsp dried mustard
1/2 tsp dried rosemary, crushed
1/2 tsp white pepper
1/2 tsp paprika
2 Tbsp shortening (like crisco)
1 large egg
1 1/2 c water, warm

Steps:

1. Add ingredients to your bread machine in the order instructed by your manufacturer. The order above is how my Hamilton Beach unit recommends. The yeast on the bottom, then flour on top of it, keeps the yeast separated from the liquid until the machine is turned on.
2. Set the machine to "dough" and wait; my cycle is a little less than two hours.
3. Turn dough out, shape into a large round loaf then place on a greased baking sheet. (The pan in the picture is made by Faberware and is a non-stick "air" type sheet; two layers of metal with airspace in between). Cover loaf and place in a warm place to rise until doubled in size, probably about 45 minutes.
4. While bread is rising, preheat oven to 375 degrees. Bake the bread for about 30 minutes, or until nicely browned. Place on a rack to cool. *** After the bread is cooled, I slice the loaf in strips about 1 1/2 inches wide, then slice those pieces in cubes. I then spread the cubes on baking sheets and place in a 225 degree oven to dry out. Makes for a much nicer consistency when putting your stuffing/dressing together.***