Breads Yeast: Stuffing 01 by Recipe Cottage

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	Stuffing 01

		Stuffing Bread 8 servings 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 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 375F 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 bake at 350F for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.