Every year at Thanksgiving,  my kids and I make a simple  loaf of bread the day before, and then we use that bread to make stuffing the following day. The bread is so simple that the kids and I make it together throughout the year, particularly during the cold months of winter.

• 3 cups (400 g) bread flour
• 1 packet (¼ ounce or 7 g) instant yeast
• 1½ (8 g) teaspoons salt
• 1½ cups (300 g) water
• Oil as needed

1. In a large bowl, combine flour, yeast. Add water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more. (Rest on a sheet of parchment paper, if you like).
3. While it rests, preheat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough (or pick up the corners of the parchment) and carefully put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

• ¾ cup (1½ sticks) unsalted butter plus more for baking dish
• 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
  • Note: This is the bread you made the day before and left out in the kitchen overnight
• 2½ cups chopped yellow onions
• 1½ cups ¼-inch slices celery
• ½ cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2½ cups low-sodium chicken broth, divided
• 2 large eggs

1. Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
2. Meanwhile, melt 3/4 cup butter  in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
3. Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
4. Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.

Do Ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.