savory bread for stuffing/dressing

Hi everyone!

My favorite day of the year is very close now. i volunteered to bring dinner rolls which i have some great recipes for. I also said id drop off a loaf of bread the day before to be used in the dressing/stuffing. Ive always used my standard toasting bread in the past, but am looking for ideas for a unique, savory or very herbal loaf baked specifically for stuffing. any input would be greatly appreciated!

Peter Reinhart in his book "Artisan Bread Every Day" has a bread called "Wild Rice and Onion Bread", which along with "Struan" was one of his most popular breads when he owned the Brother Juniper's Bakery. He says "At Brother Juniper's, during the holiday season we even added parsley, sage, rosemary, thyme, garlic power, and black pepper, which made for a wonderful bread for stuffing turkey."

I've made this bread a number of times and it is always terrific. I end up wondering why I don't make this more often.

Happy Thanksgiving, Dwayne

The recipe for Wild Rice and Onion Bread is here, reprinted with Peter and his publisher's permission.

I worked at Brother J's and can testify that the Wild Rice & Onion rolls with herbs were always the most popular item for Thanksgiving. They are truly extraordinary and quite easy to make at home.

The Thanksgiving Stuffing Bread recipe at King Arthur Flour is really good. Makes great sandwiches for turkey left overs or use the bread for onion or spinach dips. It's also good for making stuffing.

Thanksgiving Stuffing Loaf recipe King Arthur Flour

http://www.kingarthurflour.com/recipes/thanksgiving-stuffing-loaf-recipe

I work 12 hour shifts and dont have a day off until wednesday, and i will test both of those great recipes! i got home from work tonight and made a quick simple loaf with an addition of 1.5t of both onion and garlic powder, 1/2t of fine ground black pepper and finely minced fresh sage and rosemary which is proofing now. It looks and smells great for now. we shall see how it how it tastes as a very unique piece of toast at 5:00am. Will update =)

with some spinach dip (I used the Knorr Spinach Dip recipe) spread on a slice. I was testing the King Arthur Flour Thanksgiving Stuffing loaf last week and had a couple of slices with the spinach dip on them. Wow, it was hard to stop ;-)

As the loaf was baking at 11pm my teenage daughter emerged from her room asking what is that amazing smell?? =)
At this point, my standard 'toast bread' is pretty much exactly where i like it. Nothing fancy, and very simplistic, but it tastes so good! So i figured id start from there. the onion flavor was fairly pronounced, but the garlic was a little mellow so ill up that to two teaspoons. i didnt weigh the herbs, but it was a standard grocery store package of fresh herbs from the produce section. It was labeled as 'chicken soup mix' and included cilantro, sage and rosemary. The cilantro went into salsa, the rest was minced VERY finely and added to the dough. Overall, it smells amazing, and made a very good, but rather unique piece of toast lol. Delivered the loaf to my step-mom and we shall see how it translates to stuffing.

Im off the next two days so ill be trying the other two recipes you kindly forwarded = )!! Happy Thanksgiving everyone!