November 7, 2010 - 4:11pm
stuffing bread?????
Does anyone have a particular bread they make, then cube and dry for stuffing? I was thinking along the lines of a white bread with sage and possibly other herbs baked in. I want to get this made early and ready for mixing with the other ingredients. Thanks for your suggestions. Terry R
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King Arthur Flour has several bread recipes for stuffing. Among them:
http://www.kingarthurflour.com/recipes/turkey-stuffing-bread-recipe
http://www.kingarthurflour.com/recipes/stuffing-bread-recipe
Never tried them myself. Being a southerner, my favorite has always been plain old cornbread stuffing, which my mom always just started with regular ole southern cornbread.
Mrfrost, thank you so much for the links. I will be trying the first one in the morning for a dry run. It sounds delicious.
Throughout the summer, and especially early autumn, I begin saving and freezing the staling remnents of daily bread, white, whole-wheat, sourdough, rye: it doesn't really matter--just no sweet breads.
Come the day or two before preparing a turkey, I thaw and cube the collected pieces. I've been doing this for about two years--this year will be the third--and I've never been disappointed. I make traditional onion and sage stuffing, sometimes addding sausage, or other goodies.
David G
David G, thank you for the tip. I have actually done that for many years. I was just thinking maybe it would kick it up a knotch to actually bake some of the stuffing seasonings right into the bread when it is baked. I thought I would see if someone on this site had a tried a true recipe they always used to make preseasoned bread cubes.
I plan to make the stuffing the traditional way, but I thought really good bread cubes would add an additional layer of flavor. Just thinking!!!! Terry R
I've been mostly dissapointed when I've baked breads with herbs in the dough--rosemary is an exception. Sage, basil, and thyme seem to loose flavor during the baking process, leaving only a hint of their flavor. I've tried both dried and fresh herbs.
I make croutons from stale sourdough. I toss the cubes with garlic infused olive oil, and bake, in a single layer on a sheet pan, until golden and crisp in a 375°F oven. I've never tried using oil infused with herbs, but that might work better than baking herbs in the bread.
David G
David G, thank you for that insight. I may stick with my odds and ends. I do agree that when cooking you have to add your herbs near the end or the flavor is just not there. Must be the same for baking. Terry R
all year, and crushed them as they were dry, and froze them, gathered up into a large ziplock in the freezer, you then have a source of bread crumbs for almost anything, including stuffing, which my mother always made with tons of sage, she said that you need to use lots, because it looses flavour as it cooks!