Try this Stuffing Bread 2 recipe, or contribute your own.

Still searching for what to cook ?

Name: Stuffing Bread 2
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour; 2 teaspoons instant yeast; 1 tablespoon (14g) sugar; 1 1/2 teaspoons celery salt + 1/8 teaspoon regular salt*; 1/2 teaspoon coarsely ground black pepper; 2 teaspoons poultry seasoning or Bell's seasoning or use your favorite combination of thyme, sage, rosemary, marjoram, and nutmeg; 1/2 cup (92g) yellow cornmeal; 1 large egg; 1/2 cup (71g) finely diced onion OR 1 tablespoon dried oni; 3 tablespoons (43g) butter or 3 tablespoons (35g) vegetable oil; 3/4 cup (170g) lukewarm water; *Substitute 1 teaspoon celery seeds + 1 1/4 teaspo if desired.

Find the most delicious recipes here

INGREDIENTS

2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 tablespoon (14g) sugar
1 1/2 teaspoons celery salt + 1/8 teaspoon regular salt*
1/2 teaspoon coarsely ground black pepper
2 teaspoons poultry seasoning or Bell's seasoning ; or use your favorite combination of thyme, sage, rosemary, marjoram, and nutmeg
1/2 cup (92g) yellow cornmeal
1 large egg
1/2 cup (71g) finely diced onion OR 1 tablespoon dried oni
3 tablespoons (43g) butter or 3 tablespoons (35g) vegetable oil
3/4 cup (170g) lukewarm water
*Substitute 1 teaspoon celery seeds + 1 1/4 teaspo ; if desired.

INSTRUCTIONS

Place all of the ingredients in a bowl, and mix and knead to make a supple dough.

Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it's doubled in size, about 1 1/2 to 2 hours.

Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.

Cover the pan, and allow the bread to rise for about an hour, until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the bread, and bake it for 35 to 40 minutes, tenting it lightly with foil after 20 minutes if it appears to be browning too quickly. When the bread is done, it'll be golden brown, and its internal temperature will register at least 190°F on an instant-read thermometer.

Remove the bread from the oven, and after a minute or so gently loosen the edges, and turn it out onto a rack to cool.

Cool completely before wrapping airtight for storage. Store for 4 to 5 days at room temperature; wrap tightly and freeze for longer storage.

NOTES

Alert editor

Stuffing Bread 2

2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 tablespoon (14g) sugar
1 1/2 teaspoons celery salt + 1/8 teaspoon regular salt*
1/2 teaspoon coarsely ground black pepper
2 teaspoons poultry seasoning or Bell's seasoning or use your favorite combination of thyme, sage, rosemary, marjoram, and nutmeg
1/2 cup (92g) yellow cornmeal
1 large egg
1/2 cup (71g) finely diced onion OR 1 tablespoon dried oni
3 tablespoons (43g) butter or 3 tablespoons (35g) vegetable oil
3/4 cup (170g) lukewarm water
 *Substitute 1 teaspoon celery seeds + 1 1/4 teaspo if desired.

Place all of the ingredients in a bowl, and mix and knead to make a supple dough.

Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it's doubled in size, about 1 1/2 to 2 hours.

Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.

Cover the pan, and allow the bread to rise for about an hour, until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it lightly with foil after 20 minutes if it appears to be browning too quickly. When the bread is done, it'll be golden brown, and its internal temperature will register at least 190°F on an instant-read thermometer.

Remove the bread from the oven, and after a minute or so gently loosen the edges, and turn it out onto a rack to cool.

Cool completely before wrapping airtight for storage. Store for 4 to 5 days at room temperature; wrap tightly and freeze for longer storage.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (67g)
Recipe Makes: 1

Calories: 120
Calories from Fat: 51 (42%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.7g
Cholesterol 211.5mg		65 %
Sodium 78.2mg		3 %
Potassium 389.3mg		10 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 3.4g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 120

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe