Recipe: Turkey Stuffing Bread (bread machine)

TURKEY STUFFING BREAD

"This assertively seasoned bread is just the ticket for Thanksgiving. Bake it a couple of days beforehand, cut it into cubes, let dry a bit, and use it to stuff your turkey. Or toast to enjoy it as the main element in a turkey sandwich; you'll think you're eating turkey and dressing all over again! Though we print the recipe here as Donna German gives it, we suggest using King Arthur Unbleached All-Purpose Flour, and tripling the amount of salt in either formula, as we feel more salt enhances the various flavors greatly."

FOR 1 SMALL LOAF (2+ CUPS FLOUR):
2/3 cup water
1 small egg
2 tablespoons butter or margarine
1/4 cup diced onion
1 1/2 teaspoons granulated or brown sugar
1/3 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2/3 teaspoon dry sage
2/3 teaspoon celery seeds
1/2 teaspoon poultry seasoning
1/2 cup cornmeal
1 2/3 cups flour
1 teaspoon yeast

FOR 1 LARGE LOAF (3+ CUPS FLOUR):
1 cup water
1 large egg
3 tablespoons butter or margarine
1/3 cup diced onion
2 1/4 teaspoons granulated or brown sugar
1/2 teaspoon salt
1/3 teaspoon coarsely ground black pepper
1 teaspoon dry sage
1 teaspoon celery seeds
3/4 teaspoon poultry seasoning
2/3 cup cornmeal
2 1/2 cups flour
1 1/2 teaspoons yeast

Bake this bread on the regular (white bread) cycle of your machine, on a light or medium setting. Note: Don't use the delayed timer, as the presence of egg in the mix means you should prepare dough and bake right away.

From: Bread Machine Cookbook III by Donna Rathmell German
Source: King Arthur Flour, The Baking Sheet Newsletter, Vol. XII, No. 4, Spring 2001 issue.