Recipe by SUE202
"Tired of plain turkey sandwiches in your lunch? Try packing one on this bread! Spread a little cranberry sauce also and it tastes just like Thanksgiving!"
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milk, room temperature
1 1/2 teaspoons
4 1/2 teaspoons
dried minced onion flakes
1 1/2 teaspoons
ground black pepper
2 1/4 teaspoons
active dry yeast
I can't believe the dismal reviews for this bread. This recipe is a definite keeper! it is the only bread machine recipe that I have that turns out fool-proof every single time I make it! I use it to (1) make stuffing (2) I also make turkey sandwiches with cranberry sauce and I get requests to make it many times. thanks for a great recipe!
I like things 'spicy' so I added poultry seasoning....yummy!
For some reason it didn't seem to have enough liquid to mix it up in the machine. I made it twice and added a little warm water while it was mixing (just enough water to pull it together.) I think the celery seed is a little strong but that is an easy fix. Right out of the oven it is excellent. I think it ranks right up there with the chili bread I have made from this website. It smells great mixing AND baking. Thanks for another keeper!!
I thought it was great! This bread was also delicious toasted with a slice of cheese.
My intent in making this was for sandwiches for hub's lunch but at the rate I'm eating this it won't last long. Yep, it's that good. I didn't have celery seed so I tried to compensate with a little fresh, minced celery leaves. Also added maybe 1-1/2 tsp. of fresh, minced sage along with the rubbed sage called for. Other than that I made no other substitutions or additions. What I got was a bread so fragrant it left me hungry for it before it was even done baking, and I cut into it immediately after it came out of the oven! It is lightly, but perfectly, seasoned and has a little rustic heartiness about it because of the cornmeal. It's a light brown in color, moist but not TOO moist and enough density and heft to take it seriously! I suppose, however, that how the texture turns out can be largely determined by bread machine, humidity, amount and type of yeast, etc. I used active dry yeast where I normally use quick-rise and I did notice a difference from other breads I've made. I actually think I prefer the active dry - it doesn't overrise as the quick-rise tends to for me. Very similar to another bread on this site, I know hubs is gonna love this and I'll be making it often. Great recipe!
I was very pleased with this bread. I served it fresh from the breadmaker with corned beef and cabbage. We used the bread without butter to mop up the broth from the corned beef. Very tasty indeed!!
This is an excellent bread. Cube it up a little larger than the cubes you buy in a bag and you'll never have better dressing! Also makes a wonderful bread for the leftover Thanksgiving turkey sandwiches!
Yummy. Took some tips from previous reviewers and subbed honey for sugar and upped the amounts of the seasonings, particularly the poultry seasoning. Also subbed a garlic/herb olive oil for the butter. Baked in oven once dough cycle was done. Hard crust, yielding to a soft chewy dough.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Dressing Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 23
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