Stuffing Bread

Ingredients

• 3-1/2 to 4 cups all-purpose flour
• 2 Tbsp active dry yeast
• 2 Tbsp sugar
• 1 Tbsp rubbed sage
• 2 tsp poultry seasoning
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp dried thyme
• 1/2 tsp ground mustard
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1-1/2 cups warm water (120^o to 130^o)
• 2 Tbsp vegetable oil
• 1 egg

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

Moves:

In a mixing bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until 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 6-8 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 375^o for 25-35 minutes or until golden brown. Remove to wire rack to cool.

To make stuffing, cut cooled bread into 1-in. slices, then into cubes. Let stand 24 hours to dry. In a large bowl, combine bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2-qt. baking dish. Cover and bake at 375^o for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.