When the bread is done you’ll have a savory loaf of bread that is great for sandwiches.

1 – 1/8 C. Water 4 – 1/4 C. Bread Flour 1 Tbsp. Sugar 1 – 1/2 tsp. Salt 2 Tbsp Olive Oil 1 – 1/4 C. [...]]]> You’ll love the way this smells as it cooks.  The aroma reminds me of Thanksgiving stuffing.

When the bread is done you’ll have a savory loaf of bread that is great for sandwiches.

Cheese and Onion Bread

1 – 1/8 C. Water
4 – 1/4 C. Bread Flour
1 Tbsp. Sugar
1 – 1/2 tsp. Salt
2 Tbsp Olive Oil
1 – 1/4 C. Cheddar Cheese, Shredded
1/3 C. Red Onion, minced
2 tsp Yeast

This recipe is for a 2 pound loaf. Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.

Raisin Bread Stuffing

1 Cup hot water 2 Chicken bouillon cubes 1/4 Cup diced onion 1/2 tsp [...]]]> To be honest, you can use any sort of bread in this stuffing recipe.  But if you have enough leftover raisin bread this stuffing is fantastic.  The apples and the raisins really go well together and give the stuffing a slightly sweet flavor.

Raisin Bread Stuffing

1 Cup hot water
2 Chicken bouillon cubes
1/4 Cup diced onion
1/2 tsp celery seed
1 tsp poultry seasoning
dash ground pepper
1 Apple -cored, chopped, unpeeled
2 Tablespoons butter – melted
3 Cups torn/crumbled raisin bread (or enough to soak up the liquid)

Dissolve the bouillon cubes in the hot water.  Add the rest of the spices.  Combine the water mixture with the rest of the ingredients in a big bowl.  Stir until all the liquid has been dissolved into the bread.

Spray a bread pan or square cooking pan with nonstick cooking spray.   Put the stuffing in the pan and cover with tin foil.  Bake at 350 degrees for forty minutes.

Here’s a photo of the stuffing.  The stuffing is on the right and boozy pork roast is on the left.