These rolls were are from the always amazing Cheeseboard Bakery Recipe Book. This particular bread was something they only served in their bakery once a year. They called it "Stuffing Bread" because it had all the flavors of Thanksgiving and could be dried and used to make stuffing, or be used to make turkey sandwiches with your delicious Thanksgiving leftovers.
I made it recently as a trial run before Thanksgiving. I made rolls as well as a loaf and decided that this was not what I wanted to serve with my meal this year. I did, however, have it with a roast chicken for dinner and it absolutely makes the best sandwich.
- 1 Tbsp plus 1 tsp active dry yeast
- 1/4 cup warm water
- 4 1/2 - 5 cups bread flour
- 1 Tbsp kosher salt
- 1 Tbsp fresh minced sage
- 1/2 cup buttermik
- 1 1/2 Tbsp unsalted butter
- 1 2/3 cup water
- 1 yellow onion, minced
- 1 stalk of celery, minced
- Mix yeast and 1/4 cup of water to dissolve.
- Mix 4 1/2 cups flour, salt and sage in a large bowl. Add yeast mix, water, butter and buttermilk and mix in a stand mixer until everything is well combined, soft and only a little sticky (10 minutes or so)
- Add onion and celery and more flour as necessary, kneading until dough is soft and shiny.
- Form dough into a ball and let rise about an hour until doubled in size. Divide into two pieces, form into loaves and place in loaf pans. Let rise another hour until bread rises just above the loaf pan.
- Bake loaves for a total of 50 minutes at 375 degrees. Let cool completely before slicing.
One year ago: Masala Chai Tea
Two years ago: Peach Sorbet
Five years ago: English Muffins