Stuffing Bread

Stuffing Bread

Author: David E Jansen
Preparation Time: 3 Hours
Cooking time: 35 Minutes
Servings: 4 Loaves
Calories per serving: 94 Calories per slice

Adaption of a basic white bread recipe with the addition of cornmeal which works great as a bread for stuffing or dressing. Holds up great inside the bird. Makes four large 9 x 5 loaves. 

Ingredients:

• 14 grams (2 packets) instant yeast
• 75 grams (6 Tb) granulated sugar
• 1021 grams (4.5 c) lukewarm water or potato water or milk
• 50 grams of cooking oil or (4 Tb(57g) butter)
• 26 grams (2 Tb) table salt
• 1500 grams (12.5 c) unbleached bread flour or AP
• 312 grams (2 c) fine cornmeal 

Instructions:

1. Add all ingredients (reserve ½ cup flour) to the bowl of a stand mixer, mix, and knead well to make a smooth, supple, and not overly sticky dough. Adding additional flour as needed to achieve desired dough consistency.
2. Place the kneaded dough in a lightly greased bowl (turning once to bring greased side up), cover the bowl, and let the dough rise for 1-2 hours, until doubled in size.  
3. After first rise, punch down dough in bowl, by thrusting fist into dough and pulling edges into center, and turning dough completely over in bowl. Let rise again until almost double (30-60 minutes).
4. After second rising, divide dough into 4 pieces and shape into loaves. 
5. Place each piece of formed dough into 9 x 5 loaf pans, cover with shower caps and let rise until center is well rounded and dough fills pan (50 to 60 minutes)
6. Place pans in 350-degree oven without touching each other or sides of oven.
7. Bake 30-35 minutes until internal temperature reaches 190-degrees. 
8. Remove from oven and immediately remove from pans and place loaves on cooling racks. 
9. For soft crust brush tops with butter once removed from pans.