Taste like the stuffing you would use to stuff poultry. It's great for toasted turkey sandwiches.
Melt butter or margarine in medium size skillet, saute onions until soft set aside to let cool, In a large bowl dissolve yeast and 1 tsp. sugar in chicken broth. Let stand 10 minutes.
Then add 2 Tbsp. sugar, eggs, poultry seasoning, celery seed, pepper, salt, cooled onions and about 2 1/2 cups flour. Beat well. Stir in enough flour to make a soft dough and knead until smooth and elastic.
Place in a greased bowl and let double in size. Grease 2 bread pans. Punch down dough, pan and let rise until double. Preheat oven to 375 degrees F. Bake for 30 -35 minutes or till bread sounds hollow when tapped on bottom. Remove from pan and cool.
Makes 2 loaves
Source: My Sister in-law
By msweed from Ontario, Canada
Oh! This sounds fun! I just printed out the recipe. Can't wait to try it! Thanks for sharing!
Do you heat the broth before adding sugar & yeast? Do you cover the dough in the greased bowl that is left to double in size? What do these directions mean? "Punch down dough, pan and let rise until double"?
Thank you for your answers to come, because I sure would like to try this recipe but the questions I have bother me as I have made bread before though not a lot.
Indianone, your liquid (broth) should be lukewarm (110), too hot cooks your yeast and too cool, it won't dissolve properly. As with any bread, you let dough rise in a greased bowl, yes, you turn it to grease top.
Punch down dough, means to punch it down.
Pan, means to put it in your bread pan.
Let Rise Until Double, means to let it rise while in pan again.
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