Bread for Dressing or Stuffing

A few people wanted this recipe.  It’s the bread I made yesterday to dice up for stuffing.  I make it with strong broth and a lot of fresh herbs from the garden.  In other words, don’t eat it.  I mean I like it, but it’s seasoned strongly.  I would imagine most people would think it a bit much.

1 cup lukewarm water
1 tsp sugar
1 packet dry yeast
1 1/2 cups turkey or chicken broth
1/4 cup olive oil
1/3 cup chopped sage
1/3 cup chopped chives
2 tablespoons chopped thyme
2 tsp salt
4 cups bread flour
2-3 cups unbleached flour

Combine lukewarm water, sugar and yeast in a glass container and let in proof (sit and bubble) for ten minutes.
In a mixing bowl, combine the broth, olive oil, herbs, and salt then pour in the yeast mixture. This is important because you don’t want to pour the yeast directly on the salt. You can kill it. Add the bread flour until you can’t stir it any longer and then turn it on to the kneading board and knead the rest in.  Knead in the unbleached flour until it is smooth and elastic
Place dough in greased bowl, cover and let rise until it is doubled in bulk.
Form into 2 loaves and place in greased loaf pans.
Let the loaves rise until doubled in bulk.
Bake at 375 degrees for 20-25 minutes until inner temperature of the bread reaches 190 degrees. If you don’t have a thermometer, you can tell loaf should make a hollow sound when you thump the bottom.