1. To make the bread: Preheat your oven to 350°F. Lightly grease an 8” square pan.

  2. In a medium bowl, combine the flour, baking soda, herbs, and salt.

  3. In a separate bowl, whisk together the eggs, vinegar, oil, honey, and milk.

  4. Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Transfer the batter to the prepared pan.

  5. Bake the bread for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

  6. Remove the bread from the oven and allow it to cool completely in the pan. Once it’s cool, turn it out of the pan onto a cutting board.

  7. Lightly grease a 9” x 13” pan or casserole dish. Preheat the oven to 350°F.

  8. To make the dressing: Dice the cooled bread into 1/2" to 1” cubes.

  9. Place the bread cubes in the prepared pan or casserole dish, spreading them evenly.

  10. In a deep saucepan, heat 1/4 cup (50g) of the olive oil over medium-high heat. Add the celery and onion and cook, stirring regularly, until the vegetables start to soften, 6 to 8 minutes.

  11. Add the apples, pecans, herbs, and salt and continue to cook until fragrant and caramelized, an additional 5 minutes or so.

  12. Scatter the fruit and vegetable mixture over the bread in the pan.

  13. In a medium bowl, whisk together the remaining 1/4 cup (50g) olive oil, egg, and stock, and pour it over the ingredients in the pan.

  14. Bake the dressing, uncovered, until the top is golden, 28 to 32 minutes.

  15. Remove the dressing from the oven and serve hot.

  16. Storage information: Refrigerate leftover dressing, well wrapped, for up to a week; freeze for longer storage. To reheat dressing, drizzle it with a tablespoon of turkey or chicken broth per serving, cover with foil, and warm in a 300°F oven for 10 to 15 minutes.