New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Bread
  4. Yeast Bread
  5. White Bread
Photo of Savory Stuffing Bread by Rarik

Savory Stuffing Bread

Rated as 4.65 out of 5 Stars
27 made it  |  15 reviews   |  5 photos
1

Recipe by:

"This bread is used to make dressing/stuffing for turkey or other fowl."
Added to shopping list. Go to shopping list.

Ingredients

2 h 40 m servings 215
Original recipe yields 16 servings (2 9x5-inch loaves)

Directions

{{model.addEditText}} Print
  1. Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
  2. Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
  3. Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
You might also like
No-Knead Artisan Style Bread

No need to knead this easy crusty loaf!
Chef John's Sourdough Bread

The nearly no-work process to a loaf of fresh sourdough!
Pull-Apart Easter Blossom Bread

An eggy yeast bread full of raspberry jam!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 215 calories; 4.7 37.3 5.7 23 448 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 15
Rate and review

  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious!

Read more
Most helpful critical review

The overall color was an unpleasant gray due to the herbs/seasonings used. As it baked, it smelled phenomenal. Used in my family stuffing/dressing recipe, it did not enhance the outcome. I did ...

Read more
Most helpful
Most positive
Least positive
Newest

Delicious!

Read more

I ALMOST gave this recipe 4 stars instead of 5 simply because the salt should go in with the dry ingredients instead of wet. salt slows yeast down and keeps yeast slow if you put it in with the...

Read more

I used this recipe last year to make my stuffing and it was wonderful! This weekend I am going to use it to make open faced turkey sandwiches with mashed potatoes, gravy and homemade cranberry s...

Read more

Great recipe. Added a little more sage. Used my Kitchenaid mixer to knead. Makes great toast topped with a little cream cheese. This will be added to my holiday recipes.

Read more

I have used this for the last couple of years now. Going to cook a turkey this weekend so I am making the bread today. Will use one and freeze one for the next time I decide to roast a turkey....

Read more

This is a good recipe. I didn't follow the instructions strictly though. Substitutions: chicken better than boullion, thyme for savory. I added 1 tablespoon of rosemary I crushed by hand, and I ...

Read more

I made this last year. After I made it I sliced and cubed it and let it dry out and used it for our turkey dressing. It was wonderful!! All I had to do was add onions, celery, butter and chic...

Read more

Mixed whole wheat flour in 1/2&1/2. Add a little more sage and it was perfect! This is my forever recipe for holiday stuffing!

Read more

I made this the other day, I have been looking for a stuffing bread that I could dry to use in casseroles as I am allergic to soya (as you know it is in EVERYTHING!) this really if the bill! It ...

Read more
More Reviews