I made a loaf of this today as a test for Thanksgiving. It makes a good sandwich bread.
I just threw everything in the bread machine and baked it as a 1 1/2 lb loaf of white bread.
Tastes like stuffing. Would be good to use for leftover turkey sandwiches. I used Lawry’s Seasoning Salt in the loaf. Really good, give this recipe a try.
Here’s a loaf with the seasonings — sage, thyme, rosemary, marjoram, celery — you’d find in your favorite turkey stuffing. Bake a loaf and make stuffing. Or better yet, use this tasty bread for turkey sandwiches the day after.
2 3/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 tablespoon sugar
1 1/2 teaspoons celery salt + 1/8 teaspoon regular salt* (I used Lawry’s Seasoning Salt)
1/2 teaspoon coarsely ground black pepper (I used 1/4 tsp of black pepper)
2 teaspoons poultry seasoning or Bell’s seasoning; or use your favorite combination of thyme, sage, rosemary, marjoram, and nutmeg
1/2 cup yellow cornmeal
1 large egg
1/2 cup finely diced onion
3 tablespoons butter or vegetable oil
3/4 cup lukewarm water
*Substitute 1 teaspoon celery seeds + 1 1/4 teaspoons regular salt, if desired.
Place all of the ingredients in a bowl, and mix and knead to make a supple dough. (Or just throw everything in a bread machine and bake it as a 1 1/2 lb loaf of white bread.)
Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it’s doubled in size, about 1 1/2 to 2 hours.
Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.
Cover the pan, and allow the bread to rise for about an hour, until it’s crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it lightly with foil after 20 minutes if it appears to be browning too quickly. When the bread is done, it’ll be golden brown, and its internal temperature will register at least 190°F on an instant-read thermometer.
Remove the bread from the oven, and after a minute or so gently loosen the edges, and turn it out onto a rack to cool.
Cool completely before wrapping airtight for storage. Store for 4 to 5 days at room temperature; wrap tightly and freeze for longer storage.
Yield: 1 loaf.
Source: King Arthur Flour, inspired by Donna German’s Bread Machine Cookbook III