Chicken Stuffing Bread

Name: Chicken Stuffing Bread
Ingredients: 2 teaspoons salt; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 3 tablespoons chopped fresh chives; 1½ tablespoons dried marjoram; 1½ teaspoons dried basil; 1½ teaspoons dried thyme; 4 cups bread flour; 3 tablespoons butter, cut into pieces; 1 tablespoon plus 1 teaspoon gluten; 1½ tablespoons sugar; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1½ teaspoons salt; 1½ cups fat-free milk; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1 tablespoon dried marjoram; 2 tablespoons chopped fresh chives; 1 teaspoon dried thyme; 1 teaspoon dried basil; 2 tablespoons butter, cut into pieces; 1⅛ cups fat-free milk; 1 tablespoon sugar; 3 cups bread flour

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Here is a basic stuffing bread for chicken. I use my favorite combination of dried herbs from the garden to make it, and then use it to stuff the cavity of a whole bird or to push under the skin of boneless chicken breasts. But do try this bread on its own, too. It is as good eaten out of hand as it is for stuffing.

Ingredients

1½-pound loaf

1⅛ cups fat-free milk
2 tablespoons butter, cut into pieces

Vegetarian
Bread

Method

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.