Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
35 mins. to 45 mins.
Total time:
4 hrs 20 mins. to 5 hrs 5 mins.
Yield:
1 large loaf
Black Friday — the day after Thanksgiving — is equal parts shopping and leftovers. Turkey sandwiches are a must; but what do you do with all those leftover bits of stuffing, mashed potatoes, squash, creamed onions... Well, kill two birds with one stone: make a delicious sandwich loaf, AND use those other leftovers from the Turkey Day meal right in the bread itself. This moist, flavorful bread slices beautifully; and when you use stuffing as one of the ingredients, its mild herb flavor is perfect for a turkey sandwich.
Volume Ounces Grams

Directions

  1. 1) Place all of the ingredients in a bowl (or the bowl of your stand mixer; or a bread machine bucket); and mix and knead to make a smooth, elastic, and somewhat sticky dough. The dough will feel tacky, but should hold its shape nicely; you should be able to handle it easily with greased hands.
  2. 2) Place the dough in a lightly greased bowl or 8-cup measure (for easiest tracking of the dough as it rises). Allow it to rise until it's quite puffy, 1 1/2 to 2 hours.
  3. 3) Gently deflate the dough. Shape it into an 11" to 12" log, and place it on a parchment-lined or lightly greased baking sheet.
  4. 4) Cover the loaf with lightly greased plastic wrap or a dough cover (the plastic cover of a disposable supermarket deli tray or cake platter may work well for you here), and let the loaf rise until it's noticeably puffy, 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350F.
  5. 5) Bake the bread for 35 to 45 minutes, until it's golden brown on top, and an instant-read thermometer inserted into the center registers at least 190F.
  6. 6) Remove the bread from the oven, and place it on a rack to cool. When completely cool, wrap airtight and store at room temperature for 3 to 4 days; freeze for longer storage.
  7. Yield: 1 large loaf.

Tips from our bakers

  • Taste the bread dough once it's mixed, but before kneading; you may need to adjust the salt, depending on whether or not the add-ins you chose were salty.
  • We've used 1 cup each stuffing and mashed white potatoes for the loaf pictured above. Feel free to substitute your own combination of stuffing and/or mashed root vegetables or sides: turnip, sweet potatoes, applesauce, squash, parsnips...
  • You'll have to play the amount of flour/liquid somewhat by ear (or eye); depending on how moist your add-ins, you may need to add either additional bread flour, or additional milk or water. Your goal is a soft (but not challengingly sticky) dough.
  • Can you substitute unbleached all-purpose flour for the bread flour, and/or the whole wheat flour? Sure; reduce the amount of milk to 1/2 cup, adding additional milk or water if the dough seems dry and stiff. Your loaf may not rise as high.
  • Want to make a delicious stuffing/cranberry sandwich loaf? Instead of 2 cups add-ins of your choice, substitute 1 cup stuffing and 3/4 cup dried cranberries. Reduce the total amount of flour to 3 cups, cutting back on either the bread flour, or the white wheat (or both). Place the loaf in a 9" x 5" bread pan, let it rise, and bake in a preheated 350F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers at least 190F.