Mix together and let stand until foamy:
2 pkgs yeast (or 2 Tbsp)
1/2 cup warm water
1 tsp sugar
1/4 tsp ginger
In a large bowl, mix together:
2 1/2 cups warm water
2 Tbsp sugar
4 tsp instant chicken broth powder
3 cups white whole wheat flour (a modification I made to make it a little healthier)
1/2 cup soft shortening
1 tsp thyme
1 tsp sage (the original recipe called for summer savory)
1 tsp rosemary
Stir in the yeast mixture and 4 cups white flour and stir until the dough clears the bowl.
Spread 1 more cup of flour on the bread board and knead until you have a smooth, non-sticky dough, adding more flour if necessary. Cover and let rise until doubled in bulk. Knead dough lightly, divide, and shape into loaves. Place in greased pans, cover, and let rise until again until doubled in bulk. This recipe makes two large loaves. (And when I say large, I mean LARGE!) Bake in a 350 degree oven for 45 min.
To use for stuffing, cut day-old bread into cubes and spread on a cookie sheet. Bake in a 250 degree oven about 30 min until toasty.