(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 my 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.
Two other Thanksgiving recipes from the “library” are:
OK, let’s make some stuffing… Read More