Stuffing Bread
rec.food.recipes/RN (2001)
Source: Marion Lowery
Servings: 8

3 1/2 to 4 cups all-purpose flour
2 tablespoons active dry yeast
2 tablespoons sugar
1 tablespoon rubbed sage
2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/2 teaspoon paprika
1 1/2 cups water (1200F to 1300F)
2 tablespoons vegetable oil
1 egg

STUFFING
3 eggs, lightly beaten
1/4 cup butter, melted
3 to 4 cups chicken broth or water

In a mixing bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat until just moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into a large round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 3750F for 25 to 35 minutes or until golden brown. Remove to a wire rack to cool.

To make stuffing, cut cooled bread into 1-inch slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2 quart baking dish. Cover and cake at 3500F for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.