Thanksgiving Stuffing from Homemade Bread

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(photo by Mark Luinenburg)

We’re spending Thanksgiving with friends this year, and our family is doing the stuffing and bread for a table for 25.  Sounds like a job for a household where they bake bread twice a day anyway…

I’m making the stuffing from basic boules, ball-shaped breads as above.  You can use any lean dough you like, including whole-grain dough from the new book.  Tomorrow I’ll be using the Peasant Bread from our first book, which is basically the white-flour Master Recipe, swapping out 1 cup of whole-grain rye for 1 cup of all-purpose flour.

Breads for the table are going to be a mix of seeded and unseeded rye breads, very rustic, maybe Anadama bread from the new book.  All we’ll need is the belt-buckles on our hats.

Before we talk about the stuffing recipe, if you’re one of the winners in the giveaway, please supply your mailing address so that Bob’s Red Mill can ship your prize:

Two other Thanksgiving recipes from our “library” are:

Thanksgiving Buns and Other Helpful Holiday Hints

Thanksgiving Cranberry Corn Bread

OK, let’s make some stuffing… (more…)

Pumpkin Pie Brioche just in time for Thanksgiving!

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Pumpkins are associated with the quintessential Thanksgiving dessert, a decadent pie filled with spices and sweetness. The pumpkin adds a smooth and luxurious texture that amounts to pure comfort food. Pumpkin is not only wonderful for its flavors but is also chock full of healthy vitamins. This was the inspiration for making a pumpkin pie brioche to include in Healthy Bread in Five Minutes a Day. I wanted to take some of the butter out of this healthy version of brioche, but I didn’t want to lose the rich texture. Pumpkin is the answer! I added the spices and a touch of sweetness to create what I love about pumpkin pie in this fantastic and versatile bread. It can be baked as a loaf, in a brioche pan or even made into our Indian Spiced Doughnuts (page 287) or as the bottom crust for the Pear Tarte Tatin (page 290). It is fabulous as dessert or breakfast.

Check out this video that Lenny and Denise from ChezUs made for us at Omnivore Books while we were on book tour in San Francisco. Thank you both for taking the time to make the video, it was so wonderful to see you.

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Thanksgiving Buns and Helpful Hints for Holiday Baking!

thanksgiving buns

Tomorrow is Thanksgiving and Jeff and I wanted to express our gratitude to all of you! We’ve loved hearing from you over the past year. Your questions have challenged us to learn more, your stories have inspired us and your encouragement makes this whole project a joy!

We know from your comments and emails that many of you will be baking bread for Thanksgiving. We are so pleased it will be part of your special meal. Just in case you need a little guidance on Thanksgiving day, I wanted to lead you to some good information about our most frequently asked questions:

Dense Crumb or Loaves Not Rising Enough?

Wet Dough Sticks to the Peel?

How to Improve Whole Grain Loaves?

High Altitude Baking?

Using a Different Type of Flour?

Too Salty or Not Salty Enough?

During the past week we’ve had several questions about making our various doughs into buns. These tiny little loaves are the traditional shape for the holidays and can be easily made from any of our doughs.  Here is how: (more…)

Incorporating dried fruit, nuts, or herbs into stored dough: Thanksgiving Cranberry Corn Bread

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Return to FAQs page

Read on for a discussion of how to roll things into stored dough.  It works the same whether you’re rolling in dried fruit, nuts, or even herbs…

Before I launch into our Thanksgiving Cranberry Corn Bread, Zoe and I want to thank everyone who posted their bread stories into our blog this past week.  Hearing other people’s stories about their bread has been the best part of doing this website. Kelly (see the post from 11/11) is the first winner of the signed book.  Kelly does not use her bread machine and loves giving bread away.  Bravo.   Beth, who posted on 11/14, is the 2nd winner– a working mom with an active blog of her own.   We’ll be in touch with both of you.

This week’s bread is a yeasted corn bread adapted for American Thanksgiving but based on the Portuguese Broa style (page 82 in the book).  It’s basically our regular Master Recipe, but with 1 1/2 cups of all-purpose flour taken out and replaced with an equal amount of cornmeal.

More in The New Artisan Bread in Five Minutes a Day, and our other books.

Return to FAQs page

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Roasting “Sugar” Pumpkins for Bread Recipe

oatmeal pumpkin bread ingredients

It is nearly Thanksgiving and there are pumpkins in everyone’s shopping cart, generally in a can. If you want a real treat, that is easy and will have you wanting to skip the canned isle in the grocery store, try roasting your own pumpkin. Baking the pumpkin caramelizes the sugars and makes for a sweeter puree than boiling. You’ll want to start with a “pie” or “sugar” variety and avoid the BIG Jack-o-Lantern pumpkins which are great for carving but are too watery to eat their flesh. Once you have roasted your pumpkin you can use 1 cup for Oatmeal Pumpkin Bread on p. 100 of Artisan Bread in Five Minutes a Day, the rest is for your favorite pie recipe. (more…)