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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 1 teaspoon ground black pepper 1 teaspoon ground nutmeg

Nutrition Info

215.1 calories carbohydrate: 37.3 g cholesterol: 23.3 mg fat: 4.7 g fiber: 1.8 g protein: 5.7 g saturatedFat: 0.9 g servingSize: - sodium: 447.7 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

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.

2 9x5-inch loaves

This bread is used to make dressing/stuffing for turkey or other fowl.