One of the hardest things with being on Weight Watchers is their crusade against carbs. I adore carbs. Pasta I love, but I cannot live without bread. I could easily live off of bread and milk. I’m not very discriminatory against bread either. White, wheat, rye, pumpernickel, French, Italian, I love them all.
Here is a great sounding recipe for your Thanksgiving dinner. It is a yeast bread, so get those bread making skills dusted off and enjoy this recipe. I would make this a day or three ahead of Thanksgiving. Then cut it up and use it for stuffing!
Stir in 2 eggs, well beaten, 1 tsp. nutmeg, 2 teaspoons crumbled dried sage, 4 teaspoons caraway seeds, and 3 cups of sifted flour. Beat in 1/4 cup shortening*, melted and cooled.
Work in with your hands 3 to 3 1/2 cups more flour (enough to make a dough that no longer sticks to the mixing bowl and is possible to handle).
When dough is well mixed, knead gently until smooth and elastic. Place in a greased bowl. Cover with a damp cloth. Keep dough at 80-85 degrees until double (about 2 hours). Divide into two equal parts. Round up each part on a board, cover with towel, let rest 15 minutes (to make it easy to handle). Mold each into a loaf and place in greased 8″ by 4″ bread load pan. Cover with damp cloth. Let rise until double (about 1 hour). Bake 10 minutes in hot oven (425F), them about 30 minutes in quick, moderate oven (375F). Makes two 1 pound loaves.
*Use butter. It would give a richer flavor.