Savory Herb Stuffing Bread

Savory Herb Stuffing Bread has all the flavors you love in a bread that is perfect for turkey stuffing! Use it to make Thanksgiving stuffing (or dressing), for the perfect sandwich with leftover roast turkey, or even as croutons on an autumn soup or salad. This stuffing bread recipe is easy to make, whether in the oven or even in a bread machine!
Savory Herb Stuffing Bread sliced on a wooden cutting board with herbs.
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5 from 3 votes
Course Bread
Prep Time 15 minutes
Cook Time 40 minutes
Rising Time 1 hour 30 minutes
Total Time 55 minutes
Servings 16 servings
Calories 127kcal
Author Liren Baker

Ingredients

  • 1/2 cup skim milk
  • 1/2 cup hot water (plus more depending on the humidity of your kitchen)
  • 1/4 cup melted unsalted butter
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 2 1/2 teaspoons kosher salt
  • 2 1/2 tablespoons granulated sugar
  • 3 cups bread flour (plus more depending on your dough, and for kneading)
  • 1/3 cup fresh sage chopped
  • 1/4 cup fresh thyme chopped
  • 3/4 teaspoon black pepper
  • 2 1/4 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon melted butter
  • 1/2 teaspoon fleur de sel

Instructions

  • In a bowl (or bowl of an electric mixer), combine the milk and hot water so that the milk is lukewarm in temperature. Add the melted butter, yeast, salt, and sugar and stir.
  • Add the bread flour and mix until just incorporated about 30 seconds. Add the herbs and seasonings and mix until the dough begins to come away from the sides of the bowl and starts to form a ball.
  • Knead the dough for about 6 minutes with oiled hands or by using the dough hook of an electric mixer until the dough is smooth. 
  • Lightly drizzle the ball with olive oil, place in a clean bowl, cover with plastic wrap and for about 1-2 hours in a warm spot in your kitchen.
  • When the dough has doubled in size, preheat the oven to 350°F. Lightly brush an 8 1/2" x 4 1/2" loaf pan with oil.
  • Punch down the dough, transfer to a floured working surface, lightly knead and form the dough into a log. Place it seam side down on the prepared loaf pan. Brush the loaf with melted butter and sprinkle top with fleur de sel. Let it rise a second time for 30 minutes.
  • Place the loaf in the oven and bake for about 30-40 minutes. If using a thermometer, the internal temperature of the loaf should be about 190°F. Remove from the oven, and let it rest in the pan for 5 minutes before transferring to a wire rack to cool completely, about 2 hours, before slicing.

Notes

Adapted from Bread for Stuffing from Breville Bread Machine and Classic Sandwich Bread from King Arthur Flour.

Nutrition

Serving: 1slice | Calories: 127kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 369mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 1.2mg | Calcium: 18mg | Iron: 0.4mg
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