High Fructose Corn Syrup in Stuffing Mixes
I was in my local grocery store this past weekend gathering goods for Thanksgiving. It is one of my favorite holidays as it is an excuse for cooking, one of greatest activities in existence. I typically try to make everything from scratch if I can, but I recognize that people don’t have the time and energy to be in the kitchen all day. However, one thing that I don’t understand is people’s desire to buy stuffing from a box. When I was in the grocery store, I went to the isle with the stuffing mix and found a familiar brand of stuffing mix. Now, I assumed that these stuffing mixes simply contained dehydrated breadcrumbs, herbs and spices. Makes sense to me. I took a gander at the ingredient and saw high fructose corn syrup, which isn’t surprising. But then I continue through the list to find some bizarre options: potassium chloride, silicon dioxide, and partially hydrogenated soybean and cottonseed oil. I don’t get it. High fructose corn syrup makes sense in a box. It is in everything, but why have all these additives in a box just because you don’t understand how to dice a slice of bread into cubes. Chopped bread, herbs and spices, and broth of your choice. Stuff it in a bird butt or casserole dish and bake. This is honestly not the hardest thing in the world and I judge you for buying a box.
However, say you want to step up your game. You graduated from the box and bought some bread slices to make your own stuffing, but even this is not enough of a challenge for you. You want to make your own bread. But maybe you don’t want to get yeast, you don’t want to knead, and you don’t have the patience to wait for your dough to rise. That is why quick breads are so great. And you happen to be on a recipe website that specializes in the best type of quick bread, beer breads.
This is going to be a basic beer bread. Last year, I created a herb infused beer bread to allow for the typical stuffing flavors to soak in before baking it to the stuffing part. But does that actually matter or does it only matter when we are at the stuffing-making part. We shall find out this year. This won’t have any herbs and spices. Only flour, baking soda, salt, and beer.
Being in Seattle, I have feel bad that I have created very few recipes using the local brews. It hasn’t been the easiest past months, but I have recently got a Santa Claus-sized sack full of local beers to bake with. Christmas has come early for this beer geek. This recipe features one of my favorite breweries in the area. Reuben’s Brews. This brewery has some of the most diverse selection of beers in the area. Whether you like tart sours or hoppy IPAs (hazy or not), they will have something for you. However, I went with something unheard of in this era of craft beer. I went with a Czech-style pilsner. Something light and refreshing. Nothing to bold in flavor, but will still provide those wheat and yeasty flavors that I love in beer bread.
Our Bread Primer is Ready of Stuffing
This is a basic beer bread. Goes great with stews, tomato sauces, or just butter. But we must save this bread for our next step of making stuffing. Tune in for a part two where we get cracking on our butt bread!
- Preheat oven to 150º F. Grab a 9 inch load pan and lightly grease it with butter.
- Combine all the dry ingredients and sift them into a to evenly mix all the dry ingredient. Crack open a Reuben's pilsner and mix in half into the dry mix. Add the sugar then pour into the remaining craft beer. Continue mixing the ingredients. the Dough should be somewhat lumpy.
- Pour the dough into the loaf pan and place into the oven for 50 minutes. After 50 minutes, take out of the oven and add butter on top. Place back into the oven for 10 more minutes. Remove from the loaf pan and let cool (or not, I'm not your mother).