I will be doing quite a bit of baking with my machine leading up to Thanksgiving, so I am writing and publishing the process parts of the posts as I go, and will add the results and photos after the holiday.
There is a small section in the cookbook dedicated to breads for stuffings. I let my mom look through the recipes and this is the one she chose for our Thanksgiving dinner. Since dad is deep-frying the turkey, this stuffing will be baked in the oven and not actually “stuffed” into anything.
Ms. Hensperger states that this bread, while created with stuffing in mind, is also good on its own.
I added the following ingredients into the bread machine pan:
1 1/2 cups fat-free milk
3 tablespoons butter, cut into pieces
2 teaspoons salt
4 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
3 tablespoons chopped fresh chives
1 1/2 tablespoons dried marjoram
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 1/2 teaspoons SAF yeast
This loaf requires the basic bread and dark crust settings on my machine. With the amount of herbs included in this recipe, the kitchen smelled great, right away.
The delicious aroma only got better with heat and time. It smells really incredible in here now. I am wishing this was a loaf for use now, not one that has to wait (and get a little dry) before I am going to use it. It rose nicely and has a golden crust, speckled with herbs.
Well, I forgot to take a picture of the loaf itself, but cropped one I took of the whole table so you can see the finished stuffing. The bread was so flavorful, I didn’t add any other herbs or spices to the stuffing, just sautéed celery, cooked turkey sausage, salt, pepper, chicken broth and eggs. It ended up being slightly over cooked, but the flavor was savory and delicious.