Savory Stuffing Bread

Name: Savory Stuffing Bread
Total time: 160
Yield: 16
Ingredients: 1 tablespoon active dry yeast; 2 cups warm water (100 to 110 degrees F/40 to 45 degrees C); ¼ cup white sugar; 1 tablespoon salt; 2 eggs, beaten; ¼ cup vegetable oil; 5 ½ cups all-purpose flour, or more if needed; 2 tablespoons poultry seasoning; 2 tablespoons dried savory; 1 ½ tablespoons ground dried sage; 1 tablespoon dried dill weed (Optional); 1 teaspoon ground black pepper; 1 teaspoon ground nutmeg (Optional)

Recipe by Rarik from allrecipes.com

3 Hr. 40 Mins.

Ingredients

16 servings

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1 tablespoon active dry yeast
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2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
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¼ cup white sugar
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1 tablespoon salt
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2 eggs, beaten
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¼ cup vegetable oil
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5 ½ cups all-purpose flour, or more if needed

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2 tablespoons poultry seasoning
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2 tablespoons dried savory
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1 ½ tablespoons ground dried sage
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1 tablespoon dried dill weed (Optional)
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1 teaspoon ground black pepper
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1 teaspoon ground nutmeg (Optional)

Instructions

Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.