{"id":1228,"date":"2009-11-25T09:35:00","date_gmt":"2009-11-25T16:35:00","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=1228"},"modified":"2023-11-19T12:13:33","modified_gmt":"2023-11-19T18:13:33","slug":"thanksgiving-stuffing-from-homemade-bread-and-announcing-10-winners-of-bobs-red-mill-products","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2009\/11\/25\/thanksgiving-stuffing-from-homemade-bread-and-announcing-10-winners-of-bobs-red-mill-products\/","title":{"rendered":"Thanksgiving Stuffing from Homemade Bread"},"content":{"rendered":"
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(photo by Mark Luinenburg<\/a><\/strong>)<\/p>\n We’re spending Thanksgiving with friends this year, and our family is doing the stuffing and bread for a table for 25.\u00a0 Sounds like a job for a household where they bake bread twice a day anyway…<\/p>\n I’m making the stuffing from basic boules, ball-shaped breads as above.\u00a0\u00a0You can use any lean dough you like, including whole-grain dough<\/strong> <\/a>from the new book<\/a><\/strong>.\u00a0 Tomorrow I’ll be using the Peasant Bread from my\u00a0first book<\/a><\/strong>, which is basically the white-flour\u00a0Master Recipe<\/strong><\/a>, swapping out 1 cup of whole-grain rye for 1 cup of all-purpose flour.<\/p>\n 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.\u00a0 All we’ll need is the belt-buckles on our hats.<\/p>\n Two other Thanksgiving recipes from the “library” are:<\/strong><\/p>\n Thanksgiving Buns and Other Helpful Holiday Hints<\/a><\/strong><\/p>\n