Stuffing Bread

Course : Bread Machine
Serves: 4
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Ingredients:

1 cup vegetable broth -- or water
2 teaspoons olive oil
1 teaspoon unsulfured molasses
2 cups all-purpose flour -- unbleached
1/2 cup uncooked oatmeal -- not instant
1/2 cup cornmeal
2 tablespoons parsley -- dehydrated
1 tablespoon onion flakes -- dehydrated
1 teaspoon rosemary -- crumbled
1 teaspoon rubbed sage
1/2 teaspoon thyme -- crumbled
1/2 teaspoon pepper
1/4 teaspoon garlic powder -- or
1 clove garlic
1 tablespoon vital wheat gluten
1/2 teaspoon salt -- to 1 1/2 tsp.
1 1/2 teaspoons active dry yeast
1 1/2 cups vegetable broth -- or water
1 tablespoon olive oil
2 teaspoons unsulphured molasses
3 cups all-purpose flour -- unbleached
3/4 cup uncooked oatmeal -- not instant
3/4 cup cornmeal
3 tablespoons parsley -- dehydrated
4 teaspoons onion flakes -- dehydrated
1 1/2 teaspoons rosemary -- crumbled
1 1/2 teaspoons rubbed sage
1 teaspoon thyme -- crumbled
1 teaspoon pepper
1/2 teaspoon garlic powder -- or
2 cloves garlic
1 tablespoon vital wheat gluten
1 teaspoon salt -- to 2 tsp.
2 teaspoons active dry yeast
 

Preparation / Directions:

Pour the water or broth into your machine's baking pan and add the oil and molasses, unless the instructions that came with your machine call for placing the yeast in the bottom of the pan and reserving the liquids for last,adding them after the dry ingredients. Measure in the flour, oatmeal, cornmeal,parsley, onion, rosemary, sage, thyme,pepper, garlic, salt, and yeast. If your machine has a separate yeast compartment, spoon the yeast in there. Don't let the yeast come in contact with liquids or salt. Use the rapid bake cycle for this l


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