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Bread for Stuffing   Printer Version Great for Turkey Stuffing

Stuffing mixes vary from corn to plain to highly seasoned. Of course the commercial variety of "highly seasoned," means highly salted. Here's one with very low sodium and terrific flavor.

Makes 4 Baguette Loaves or 56 slices

Nutritional Information
Sodium Per Recipe: 39.9 mg Sodium Per Loaf: 9.976 mg

Nutrient Values Per Slice:

Calories: 59.5
Protein: 1.909 g
Carbohydrate: 10.3 g
Dietary Fiber: .891 g
Total Fat: 1.274 g
Saturated Fat: .174 g
Monounsaturated Fat: .51 g
Polyunsaturated Fat: .405 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .008 g
Total Omega-6 FA: 0 g
Potassium: 33 mg
Sodium: .713 mg
Vitamin K: .322 mcg

Nutrient Values Per Loaf:

Calories: 833.3
Protein: 26.7 g
Carbohydrate: 143.8 g
Dietary Fiber: 12.5 g
Total Fat: 17.8 g
Saturated Fat: 2.442 g
Monounsaturated Fat: 7.138 g
Polyunsaturated Fat: 5.67 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .114 g
Total Omega-6 FA: 0 g
Potassium: 462.5 mg
Sodium: 9.976 mg
Vitamin K: 4.504 mcg
  • 1 cups plus 2 tablespoon bottled water, warmed to about 110o F. (trace)
  • 4 tablespoons extra virgin olive oil (trace))
  • 1 tablespoon apple cider vinegar ((.15 mg
  • 4 cups best for bread white unbleached flour (10 mg)
  • 2 cups best for bread machine whole wheat flour (12 mg)
  • 2 tablespoons vital wheat gluten (5.4 mg)
  • 1½ tablespoons flaxseed meal (6.12 mg)
  • 2 teaspoons onion powder (2.592 mg)
  • 1 teaspoon celery seeds or powder (3.2 mg)
  • ¼ teaspoon ascorbic acid or 3 vitamin C tablets crushed (trace)
  • 1 tablespoon white granulated sugar or Granulated Splenda (trace)
  • 1 tablespoon bread machine yeast (6 mg)

    Please all ingredients into your machine in ordered listed. Set on dough.

    When dough ball is ready, roll out onto lightly floured bread board. Slice into 4 sections. Roll out as long baguettes without handling the bread too much. Set into baguette or French bread pans and let rise, covered lightly with a cloth for up to an hour (in a room temperature location).

    Preheat oven to 375° F. Bake for 18 to 25 minutes or until golden brown. Remove, cool on rack. When cooled for about an hour our more, cut into your stuffing sized cubes. Very lightly toast on a large cookie sheet, turning to make all sides even. Let cool overnight (in a zip bag or tightly closed paper bag. These will be ready the next morning to make your stuffing.

    Note: If you have spices you want in your dressing and you want to add them to the dough mix, then add half way through the kneading process.

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