Savory Stuffing Bread Recipe

Mix yeast warm water sugar salt eggs and vegetable oil together in a large bowl. In another bowl whisk together the flour poultry seasoning savory sage dill black pepper and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients about 1 cup at a time until the dough is smooth; add up to 1 more cup of flour if needed.

Turn the dough out onto a floured work surface and knead until the dough is springy smooth and elastic about 8 minutes. Form the dough into a ball and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough then cover the bowl with a cloth and let the dough rise until doubled in size about 1 hour.

Grease 2 9x5-inch loaf pans. Punch down the dough knead several times to remove air pockets then cut the dough in half. Shape each half into a log pinching the seams closed then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth and let rise until doubled 45 minutes to 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Bake the bread until golden brown 25 to 30 minutes; remove from pans and cool on wire cooling racks.