Savory Stuffing Bread

• 1 tablespoon active dry yeast
• 2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
• 1/4 cup white sugar
• 1 tablespoon salt
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 5 1/2 cups all-purpose flour, or more if needed
• 2 tablespoons poultry seasoning
• 2 tablespoons dried savory
• 1 1/2 tablespoons ground dried sage
• 1 tablespoon dried dill weed (optional)
• 1 teaspoon ground black pepper
• 1 teaspoon ground nutmeg (optional)

1. 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.
2. 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.
3. 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.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

active dry yeast, water, white sugar, salt, eggs, vegetable oil, flour, poultry seasoning, ground dried sage, dill, ground black pepper, ground nutmeg

Taken from www.allrecipes.com/recipe/216082/savory-stuffing-bread/ (may not work)