Harvest Stuffing Bread Recipe

Name: Harvest Stuffing Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (12 3/4 ounces) all-purpose flour; 1 tablespoon sugar; 2 1/4 teaspoons instant or active dry yeast; 1 tablespoon onion powder; 1 tablespoon dried parsley; 1/4 teaspoon dried sage; 1/4 teaspoon dried thyme; 1/4 teaspoon dried marjoram; 1/4 teaspoon dried rosemary; 1/4 teaspoon freshly ground black pepper; 1 teaspoon salt; 3/4 cup water; 1/2 cup whole milk; 1 tablespoon butter; 1 egg, beaten; 1/2 teaspoon celery seed

Servings: persons

3 cups (12 3/4 ounces) all-purpose flour
1 tablespoon sugar
2 1/4 teaspoons instant or active dry yeast
1 tablespoon onion powder
1 tablespoon dried parsley
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
3/4 cup water
1/2 cup whole milk
1 tablespoon butter
1 egg, beaten
1/2 teaspoon celery seed

1
In large bowl, combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt.
2
In a small saucepan (or in the microwave), heat the milk, water, and butter until very warm but not hot. Stir the wet ingredients into the dry ingredients.
3
Mix by hand, or on medium speed with a stand mixer, for about 2 minutes. Stir in the remaining cup of flour, and mix well.
4
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 30 minutes to an hour, depending on the temperature of your kitchen).
5
If you want to bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately. If you want to bake them as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes.
6
When ready to bake, preheat the oven to 375u00b0F.
7
Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. Remove from the oven and let cool slightly.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups (12 3/4 ounces) all-purpose flour, 1 tablespoon sugar, 2 1/4 teaspoons instant or active dry yeast, 1 tablespoon onion powder, and more.

Yes, Harvest Stuffing Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Stuffing Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions