Croutons for Turkey Stuffing (or Dressing)

I like to make stuffing from bread made with lots of flavor. First I either saute or roast chopped onions and celery with ground sage, butter, and olive oil.

Cool the roasted veggies prior to making into bread dough.

 I used a high-gluten flour because of the amount of veggies.

 Mixing the dough (500 g each flour and veggies, 300 g water, 10 g each fresh yeast and salt per loaf)

 A very slack dough due to the moisture in the veggies.

 Turning and resting.

More resting (and growing)

Formed for the final rise

Baked ...

Sample slice ...

Cubed and toasted for use in Turkey Stuffing or Dressing.