I looked for a picture of yours but can't find that exact recipe. They do have a couple sour cream coffee cakes that look good.
I don't think this is exactly a coffee cake, but this one is at the top of the stack to make tomorrow and, instead of milk, I could use the rest of my creme fraiche and some sour cream. My daughter has a couple apples to spare I need for it and which I am waiting for:
Your chicken and stuffing sound wonderful. I like to roast a whole chicken and use the drippings for gravy on my mashed potatoes. I never saw your brand of stuffing mix.
I don't have any at the moment, but when my bread starts getting too old (now they put stuff in it to preserve it longer unless you buy fresh-baked) I get my cookie racks out and dry the bread. Then it will keep for months, and I can use it for stuffing and other uses.
I'm leery of eating bread with so much preservatives in it. If it's too old, I don't want to eat it even though there are no signs of mold on it.
I actually bought a box of Bell’s Stuffing the other day - it was on the clearance rack at the grocery, and I had never seen it before. I like Bell’s poultry seasoning, so I thought I’d buy the stuffing and see what it’s like.
Try this, Pan de Mie, use a 13 inch Pullman pan, outstanding.
2/3 cup milk
1 cup lukewarm water
3/8 cup (6 tablespoons) butter
2 1/4 teaspoons salt
3 tablespoons sugar
1/4 cup Baker’s Special Dry Milk or 1/2 cup nonfat dry milk
3 tablespoons potato flour or 3/4 cup instant mashed potatoes
4 3/4 cups Unbleached All-Purpose Flour
3 teaspoons instant yeast
Istructions:
1. Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough.
2. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
3. Lightly grease a 13” pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13” log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it’s just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don’t worry, this long rise will give it great flavor).
4. Towards the end of the rising time, preheat the oven to 350°F.
5. Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190°F.
6. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
7. Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.