Happy Thanksgiving!

I have so much to be thankful for this year.  I was able to spend this Thanksgiving up in Northern Virginia with my family at my brother and sister-in-law's house.  With all the foodies in my family family the food planning started weeks in advance with a google spreadsheet we used to track what everyone was brining.  For the past few years I have been wanting to make stuffing bread like some I had from Great Harvest Bread Company in Nova.  I have been on the lookout for a recipe but none really caught my attention, so I made up my own.  When the spreadsheet was sent out I quickly put myself down for rolls as well as a few other things I knew would be easy to make/travel with.
So here it is my recipe for Stuffing Bread.  The stuffing we always have for Thanksgiving in our family always has dried cranberries in it so that is part of my inspiration as well.  I made rolls for Thanksgiving Dinner and also made a loaf for use in leftover turkey sandwiches.

Stuffing Bread
makes 2 loaves or 1loaf and 12-18 rolls depending on size

2 packages of active dry yeast
1/2 cup warm water (105-115 deg)
1/3 cup honey
1 Tablespoon celery salt
1/4 cup oil, plus 1 Tablespoon oil
1 3/4 cup warm water
3 cups whole wheat flour
4-5 cups all purpose flour
2 stalks of celery, minced in food processor
1 small onion (golf ball sized), minced in food processor
1 1/2 cup fresh cranberries, minced in food processor
2 Tablespoon ground sage
1 Tablespoon italian seasoning
1 teaspoon onion powder

In a medium skillet saute minced onion and celery in 1 tablespoon of oil.  Once cooked through, add minced cranberries, sage, italian seasoning and onion powder.  Cook for 1-2 minutes over medium heat.  Remove from skillet and spread out on a large plate to cool.

Dissolve yeast in 1/2 cup of warm water.  Stir honey, celery salt, oil and warm water in stand mixer with dough hook attachment.  Add yeast mixture and whole wheat flour.  Add in cranberry mixture and enough all purpose flour to make dough easy to handle.  It should pull away from side of bowl and not be too sticky.  Let dough hook knead dough for around five minutes adding flour as needed.

Allow dough to rise for 45-60 minutes until doubled in size.  Punch dough and shape into desired shape (loaves or rolls).  Allow dough to rise a second time for around 30 minutes.

Bake at 350 degrees for 30 minutes.  Rolls may take less time depending on size so watch them and take out when they are browned.

Enjoy!