Noreen's Kitchen Twitter Portal
Noreen's Kitchen Facebook Portal

Let's Be Social!

Noreen's Kitchen Pinterest Portal

Meet Noreen!

Noreen's Kitchen YouTube portal

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Ingredients

Makes 2 Loaves

1 1/2 to 2 cups lukewarm water

2 tablespoons instant yeast

6 tablespoons butter, melted

2 large eggs

1/4 cup granulated sugar

3 cups all purpose flour

3 cups whole wheat flour

1 cup corn meal

1/2 cup flax seed meal

2 tablespoons vital wheat gluten

1/4 cup dry milk powder

4 teaspoons poultry seasoning or

            1 teaspoon rubbed sage

            1 teaspoon dry thyme

            1 teaspoon dry Marjoram

            1 teaspoon dry rosemary

            1/2 teaspoon ground nutmeg

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon celery seed

1 teaspoon salt

1 teaspoon cracked black pepper

1 tablespoon dried parsley

 

Step by Step Instructions

 

**NOTE**:  This recipe is very heavy and if you have a smaller mixer it is recommended that you mix and knead this by hand so as not to overwork the motor of your appliance. 

 

Combine water, yeast, butter, eggs, sugar, and yeast in the bowl of your stand mixer with the dough hook attached.

 

Add remaining dry ingredients on top.

 

Mix on low to combine all the ingredients and then increase to the highest speed allowed for kneading on your machine.  Allow dough to knead for 5 minutes. 

 

If you are kneading by hand do this for 10 minutes.

 

Place dough in an oiled bowl and oil the top of the dough as well, to prevent drying.  Cover and allow dough to rise for 1 1/2 to 2 hours or until doubled in size.

 

Preheat oven to 350 degrees.

 

Gently deflate dough to remove excess air.  Divide dough into two pieces and form into loaves.

 

Place formed loaves into oiled bread pans and flatten dough down a bit to ensure a beautiful crown.

 

Bake for 25 to 30 minutes.

 

Remove from oven and immediately remove from bread pans and transfer to a wire rack.

 

Allow bread to cool completely before slicing or serving.

 

This bread can be frozen, once cooled, for up to 3 months.  

 

This bread is intended to use for making stuffing cubes for preparing turkey stuffing.  However it would also be delicious for turkey sandwiches both hot and cold or as a base for an open faced turkey sandwich with gravy.

 

 

 

Enjoy!

Thanksgiving

Stuffing Bread

Noreen's Kitchen Instagram Portal
[3:28]