Homemade Bread for Stuffing Cubes

• Large mixing bowl (or stand mixer with dough hook)
• Liquid measuring cup
• Dry measuring cups & spoons
• Wooden spoon or spatula
• Clean work surface for kneading
• 9×5" loaf pan, greased
• Plastic wrap or clean kitchen towel
• Instant-read thermometer (optional but helpful)
• Two sheet pans + parchment (for drying cubes)

Based on the BiteTalk Thanksgiving master card: neutral, sturdy bread that dries beautifully into cubes without going mushy. Quantities below are for 1 loaf. :contentReference[oaicite:1]{index=1}

• all-purpose flour
• warm water (105–110°F / 40–43°C)
• sugar
• active dry or instant yeast (about 1 packet)
• melted unsalted butter, cooled slightly
• kosher salt

That’s it — no herbs or extras. It’s intentionally simple so the bread plays nice with all the flavors in the stuffing.

• Pantry: all-purpose flour, sugar, kosher salt
• Baking: active dry or instant yeast
• Dairy/Fats: unsalted butter

1. 1. Bloom the yeast (if using active dry). In a measuring cup or small bowl, stir the warm water and sugar together. Sprinkle the yeast over the top and let sit 5–10 minutes, until foamy. (If using instant yeast, you can skip this bloom and mix it directly with the flour and salt.)
2. 2. Mix the dry ingredients. In a large bowl, whisk together the flour and salt so they’re evenly distributed.
3. 3. Make the dough. Pour the foamy yeast mixture (or water + yeast), along with the melted butter, into the flour mixture. Stir with a wooden spoon or spatula until a shaggy dough comes together and most of the flour is moistened.
4. 4. Knead until smooth. Turn the dough onto a lightly floured surface and knead 8–10 minutes (or 5–6 minutes in a mixer with a dough hook) until it’s smooth, elastic, and just slightly tacky but not sticky. Add small dustings of flour only if it’s really clinging.
5. 5. First rise. Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm spot until doubled in size, about 60 minutes.
6. 6. Shape the loaf. Gently punch down the dough to deflate. Pat it into a rough rectangle, then roll it up into a tight log, tucking the sides in as you go so you get good surface tension. Place seam-side down in a greased 9×5" loaf pan.
7. 7. Second rise. Cover the loaf lightly and let rise 30–40 minutes, until it crowns about 1 inch above the rim of the pan.
8. 8. Bake. Bake at 375°F190°C for 30–35 minutes until the top is golden and the loaf sounds hollow when tapped, or the internal temp hits about 190°F88°C. Remove from the pan and cool completely on a rack.
9. 9. For everyday bread. At this point you have a perfectly good loaf. Slice and use it for toast or sandwiches, or move on to the stuffing cube step if you’re prepping for Thanksgiving.
10. 10. Cube for stuffing. Once the loaf is fully cool, cut it into ½–¾ inch slices, then into cubes. Aim for fairly even cubes so they dry and hydrate uniformly later.
11. 11. Dry the cubes (non-negotiable for stuffing). Spread the cubes on sheet pans in a single layer. Bake at 275°F135°C for 45–60 minutes, tossing once, until they’re dry and crisp but not deeply browned. Let cool, then store uncovered or very lightly tented overnight so any last bit of moisture escapes.

For a regular loaf, cool completely, then store in a bread bag or airtight container at room temperature for 2–3 days, or slice and freeze for longer storage. For stuffing cubes, once dried and cooled, keep them in an open or very lightly covered container at room temp for 1–2 days so they stay dry and ready to soak up your stuffing custard.

Approximate values for one of ~12 slices from a single loaf. Actual numbers will vary with slice thickness and exact ingredients. Not medical or diet advice.