“My mom loves stuffing as much as I abhor it - which is to say, a LOT - so it's no surprise that this loaf (heavily adapted from KAF) is a big hit with her! I made it with raisins, like her Thanksgiving recipe, and used fresh thyme from my garden, too!”
READY IN:
2hrs 40mins
SERVES:
16
YIELD:
1 loaf
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together flours, cornmeal, yeast, dry milk, poultry seasoning, thyme, and cinnamon.
  2. Pour in broth and milk, then add brown sugar and yogurt. Begin mixing to form a dough.
  3. Knead for 10 minutes. Cover and let rest 10 minutes.
  4. Knead in raisins, then re-cover and allow to rest 20 minutes.
  5. Shape into a loaf and place into a greased loaf pan. Cover and let rise 1 hour.
  6. Preheat the oven to 350°F.
  7. Bake the bread 40 minutes, then turn out immediately and cool on a wire rack.

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