Prep 2 hrs
Cook 40 mins
My mom loves stuffing as much as I abhor it - which is to say, a LOT - so it's no surprise that this loaf (heavily adapted from KAF) is a big hit with her! I made it with raisins, like her Thanksgiving recipe, and used fresh thyme from my garden, too!
- 1 1⁄2 cups flour
- 1 1⁄2 cups whole wheat flour
- 1⁄4 cup potato flour
- 1⁄4 cup cornmeal
- 1 tablespoon instant yeast
- 3 tablespoons non-fat powdered milk
- 2 teaspoons poultry seasoning
- 2 sprigs fresh thyme, de-stemmed
- 1 teaspoon cinnamon
- 2⁄3 cup low sodium vegetable broth, warmed
- 2⁄3 cup 1% low-fat milk, warmed
- 1 tablespoon brown sugar
- 1⁄4 cup nonfat yogurt, preferably Greek style
- 1⁄3 cup raisins, soaked in hot water and drained
- In a large bowl, whisk together flours, cornmeal, yeast, dry milk, poultry seasoning, thyme, and cinnamon.
- Pour in broth and milk, then add brown sugar and yogurt. Begin mixing to form a dough.
- Knead for 10 minutes. Cover and let rest 10 minutes.
- Knead in raisins, then re-cover and allow to rest 20 minutes.
- Shape into a loaf and place into a greased loaf pan. Cover and let rise 1 hour.
- Preheat the oven to 350°F.
- Bake the bread 40 minutes, then turn out immediately and cool on a wire rack.