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 yeast at the start (some yeast gets killed) but if the salt is diluted by the rest of the ingredients then the yeast will not die. I corrected you error in my making of it and it made an awesome loaf of bread! I think getting rushed forced me into not letting it raise enough but it still tasted great. I recently came across an article on making bread that the person turned an oven into a proof box by putting a pan of water on the lower shelf and heating the oven to lowest setting about 150 degrees and once it reaches that put the loaves into the oven after turning it off. the water will retain some of the heat and evaporate causing a high humidity environment for yeast to thrive.
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 sauce.
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.
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. I used to send one loaf to my mom and she would use it for her turkey sandwiches:) I usually double the spices as I really like savory stuffing. When
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 seemed to sagey at first but when I dried it in the oven it came out perfect. Now all I have to do is measure out two cups of croutons add some dried onion flakes and hot stock and I'm in stuffing heaven. I tend to use stuffing on top or in the middle of my casseroles instead of potatoes or rice. Thanks for the recipe.
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 chicken broth we don't like anything else in it. I'm making it again this year.
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!
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 used 3 flours white AP whole wheat and white bread flour. I didn't add any salt because better than bouillon is salty enough on its own. I put the water yeast and sugar together then beat the eggs into that after proofing (since they're still cold). Mixed the flours and herbs in a separate bowl then put the wet and dry all into my stand up mixer bowl stirred it a bit and then let the dough hook do the rest of the work. After rising in a warm oven with a pan of water I divided the dough ball evenly using my scale and made half into a loaf and the other into rolls. I baked at the recommended temp but the rolls came out at 15 minutes the loaf at 25. The rolls are tasty the loaf deflated during baking somehow. I would make this again for rolls.
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 not think the outcome was worth the added effort.
