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Turkey Stuffing Bread

Recipe created by Virginia Ogan -
3rd place winner at the Iowa State Fair Herbal Breads cooking contest

2 1/4 tsp. active dry yeast
1 Cup plus 1 Tbsp. milk (room temperature)
1 1/2 tsp. salt
1/3 cup cornmeal
3 C. bread flour
4 1/2 tsp. dried minced onion
1 1/2 tsp. rubbed sage
1/2 tsp. black black pepper
1 tsp. celery seed
1 egg, beaten
1 tbsp. butter (room temperature)

In a small bowl, combine milk and yeast. Let sit until yeast is softened.

In a large bowl, combine dry ingredients. Add egg, butter and yeast mixture. Combine well.

Turn dough out onto a lightly floured surface. Knead well.

Place dough in a large, greased bowl, turning to grease top. Cover and let rise until double in bulk.

Punch down and divide into two portions. Place in greased pans and let rise until double. Bake at 350 degrees for 20 minutes. Cool on wire rack.

 

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