Comments on: Stuffed!

By: Lynn

Lynn — Wed, 07 Jan 2009 18:56:42 +0000

Ooh, kinda like panzella - what a great idea! I’m thinking the possibilities of these little babies are endless. lol.

By: Lynn

Lynn — Wed, 07 Jan 2009 16:12:10 +0000

You know, I was thinking how I slash my breads, but didn’t want to ruin the look of the bowl - thanks for reminding me I cut off the tops anyway! I was thinking maybe my dough was too wet or dry, but I’ll not fret about it and just slash away. We’re having them again today - slightly addicted. Thanks again.

Hi Lynn,
Yep, these sure are addictive. I was thinking about using them for serving salad, to have it end up like a bread salad, and to serve the bread and salad all at once. Happy Baking!~MaryJane

By: Lynn

Lynn — Sat, 03 Jan 2009 16:17:45 +0000

We have had these with chicken stew and bean soup (for my vegetarian daughter). Absolutely wonderful! Thank you so much. I do have a question though. A couple of my *bowls* stretched and tore on the side as they were cooking. They still held everything fine, but I was wondering if there was something I could do to avoid that next time? They look so much prettier all round and brown

Hmmm… I’d slash them across the top just before putting them into the oven, which means that’s where they’d expand and “tear” rather than on the sides. I usually just take a pair of scissors and do a couple of 3/4″ or so deep slits. You’re cutting the top off anyway, so the slash marks won’t matter… PJH

By: Dorothy

Dorothy — Mon, 15 Dec 2008 21:46:01 +0000

I tried this and they were wonderful, although a bit to large for me. I think next time I will make 12 bowls. My husband did not complain abouth their size

By: skeptic7

skeptic7 — Sun, 14 Dec 2008 21:11:16 +0000

My version went flat!. I used 1 cup whole wheat flour in a sponge, with 2 1/2 cups all purpose flour and left out the sugar. I mixed up the dough, let it sit for 10 minutes and then kneaded it until it was bouncy. I then kneaded in the oil and found the dough was rather soft and sticky. I let it rise until double, and then formed it into boules. But the boules rose more sideways then up and now look like very large English muffins or hamburger buns. I’ve got two questions.
If my dough was stiffer would the boules have been more round?
I have been baking mainly whole wheat bread for a while and this bread is actually too light and fluffy for me. I used all purpose flour to try to get the round shape. Could this recipe be made with 100% whole wheat?
I think that if the bread thinks it should be English Muffins, I’m going to split one in half and toast it with butter. It won’t escape the soup just by going flat.

I think this recipe would work well with all whole wheat flour, just be a bit denser. Sometimes, if you can get the outer skin of the dough pulled a bit tighter when you are shaping the boules, they stand up better. Mary @ King Arthur Flour

Hi again Skeptic: Sounds like your dough was a bit too slack (wet). Yes, a stiffer dough would have made rounder boules. Also, please understand that anytime you change a recipe in a major way, there’s no telling what results you’ll get. It’s fun to experiment - just don’t expect you’ll get the same results as the recipe shows. 100% whole wheat for these? Sure. Just make sure the dough is stiff enough. and, as Mary says, they’ll be denser and smaller. But give it a try, for sure- PJH

By: skeptic7

skeptic7 — Fri, 12 Dec 2008 04:49:32 +0000

When you get the 2004 stuffing bread recipe back could you please put it on the website? I’d like to see it. I made a stuffing bread a couple of years ago. It made a nice turkey sandwich. I had to give most of it away as I only had enough left over turkey for one sandwich. I think I found the recipe here, it was a herbed whole wheat batter bread.

Sure - haven’t seen it yet, Skeptic, but I’ll do that - PJH

By: Marque

Marque — Fri, 12 Dec 2008 03:05:14 +0000

These are very yummy, especially for smaller households. There is only the two of us and when I made the bowls for our first dinner we had 4 bowls left over. We have both eaten up the bowls with more of the ’soup’ and with other things too. This is a really nice herbal bread to use as an accent to a lot of dinners.(stuffed with tuna salad and lettuce,a chowder,or stew!

Excellent ideas, Marque. I think I’ll make them even smaller and stuff with chicken or tuna salad, as you said- thanks. PJH

By: Lee

Lee — Sat, 06 Dec 2008 15:01:49 +0000

I have tried twice to send the recipe and it keeps bouncing back. Email me and I will reply to it with the recipe if you like.

Hi Lee,

You can also try bakers@kingarthurflour.com and we can forward along to PJ. Thanks!

MaryJane @ The Baker’s Hotline

By: Lee

Lee — Thu, 04 Dec 2008 17:48:29 +0000

I found it! It was in a 2004 catalogue. I just happened to copy it into a Word file and found it when searching my old files. It has chopped celery and onion in it plus parsley, sage, thyme and onion powder in a nice yeast-with-egg-and-butter loaf. I can send the recipe back if you want?

Sure, Lee, thanks. pj.hamel@kingarthurflour.com. Appreciate it. PJH

By: Alvara

Alvara — Tue, 02 Dec 2008 03:37:39 +0000

I wanted to make that bread that tasted like stuffing this year also. Lee is right, it made the best turkey sandwiches. I seem to have lost the recipe. We have 3-4 stuffing bread/roll recipes online. Try this Stuffing Bread. Or these Stuffing Buns. Or just type stuffing bread into the search box, and see what comes up. PJH