This bread will add enormous flavor to your turkey stuffing---or double the recipe and make another loaf to save for your turkey sandwiches after the Holiday feast. The recipe was published in the Holiday issue of the Baking Sheet, 2004, by PJ, and I immediately had to try it---iot's yummy! If you'll be using this bread for your turkey stuffing, make it a couple of days ahead of time, then dry it out slightly before cutting it into cubes.
Yields 1 loaf

2 tablespoons butter
1/2 cup finely chopped onions
1/4 cup finely choped celery
Kosher salt and fresh ground pepper
3 cups all-purpose flour (12-3/4 oz.)
2 teaspoons instant yeast
1 teaspoon onion powder
1 teaspoon dried thyme leaves
1/2 teaspoon ground sage
1 teaspoon dried parsley
1/2 teaspoon celery seeds -- optional
1 egg
2 teaspoons chicken boullion granules
1/2 cup water or more as needed

In a small skillet, melt the butter and saute onion and celery until soft, sprinklds with a little salt and pepper to bring out the flavor, about 5 minutes. Remove from heat and set aside to cool.

In a large mixing bowl, whisk together the flour, yeast, onion powder, thyme, sage, parsley, and celery seeds if using. In a large measuring cup, lightly beat the egg. Add the boullion granules and warm water, and mix well with a fork to dissolve the boullion. Add mixture to the dry ingredfients and mix until the dough begins to form. Add the cooked vegetables and knead 6-8 minutes. The dough will seem dry as first, but should become smooth and supple as the vegetables give up their liquid. Adjust flour or water, a teaspoon as a time if needed. Place dough in a lightly oiled bowl. Cover with plastic wrap and allow to rise until doubled, about 1 hour.

Deflate the dough, turn it out onto a lightly oiled surface and form into a loaf. Place in a lightly oiled 8x4 loaf pan, cover with lightly oiled plastic wrap and let rise until it domes an inch above the rim of the pan, about 40-45 minutes.

Preheat oven to 375 degrees F. Slash the top of the dough down the center. Bake 35-40 minutes until golden brown and internal temperature on an instant-read thermometer registers 190 degrees F.

Remove from the oven, turn it out of the pan, and cool completely on a rack before slicing.

Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved