Joe's Stupendous Stuffing Bread

One of the main highlights of Thanksgiving, after the company of course, is the food. And this year was no exception. Ben and Sally kindly opened their doors to all the Eckhart clan, immediate and extended, and there was more than enough food to feed us all. There was a very fine turkey, sweet potato, mashed potato, beans, coleslaw, as well as the many delicious pies that we ate for dessert. One of the other things that goes with the meal, which myself and Eric love is Joe's stuffing bread. It's called Stuffing Bread because it has sage, onion and celery seed and therefore tastes exactly like stuffing. The best thing about it is that it is a perfect sandwich match for all that leftover turkey. Anyway, Joe generously offered to share this recipe through the blog. He is following the fine tradition of passing it on, as he got this recipe from his friend Margaret. So thanks Margaret and thanks Joe - Eric is going to try his hand at it on Thursday so we will be enjoying it with our Christmas dinner and for several sandwiches after.

Joe's Stupendous Stuffing Bread

1/2 cup butter
3/4 cup minced onions
1/4 oz active dry yeast
1 teaspoon sugar
11 oz can chicken broth
2 eggs, room temperature
4 teaspoons poultry seasoning
1 1/2 teaspoons celery seed
1/2 teaspoon pepper
2 teaspoon salt
5 1/2 - 6 cups bread flour
1 egg white blended with 1 tablespoon water for glaze

1. Sauté onion in butter until soft. Set aside to let cool.
2. Warm chicken broth to 110 F. In large mixer bowl, dissolve yeast in chicken broth and 1 teaspoon sugar. Let stand in warm place for 15 minutes until frothy.
3. To yeast mixture add: 2 tablespoons sugar, eggs, poultry seasoning, celery seed, pepper, salt, cooled butter onion mixture and 2 cups of flour. Beat at medium speed with electric mixer for 2 minutes.
4. Sitr in enough remaining flour to make soft dough. Turn out dough and remaining flour on a lightly floured surface and knead for 8 to 10 minutes or until smooth and elastic.
5. Place dough in large bowl greased with butter, turning it to coat all sides. Cover with a slightly damp towel and let rise in a warm place, free from drafts, for 1 1/2 - 2 hours until doubled in bulk.
6. Punch down dough and knead 1 minute. Divide dough in half and form into loaves. Places loaves in two (9" x 5") loaf pans. Cover with dry towel and let rise in warm place 1 hour or until doubled in bulk.
7. Brush loaves with egg white glaze if desired and bake in 375 F oven for 30 to 35 minutes or until bread sounds hollow when tapped. Remove from pans and serve hote with butter or serve cold for turkey sandwiches.