" Just Like Mom's Stuffing" Bread

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!

• Ready In: 2 hrs 40 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 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

Directions

1. In a large bowl, whisk together flours, cornmeal, yeast, dry milk, poultry seasoning, thyme, and cinnamon.
2. Pour in broth and milk, then add brown sugar and yogurt. Begin mixing to form a dough.
3. Knead for 10 minutes. Cover and let rest 10 minutes.
4. Knead in raisins, then re-cover and allow to rest 20 minutes.
5. Shape into a loaf and place into a greased loaf pan. Cover and let rise 1 hour.
6. Preheat the oven to 350°F.
7. Bake the bread 40 minutes, then turn out immediately and cool on a wire rack.