Thanksgiving Stuffing Loaf

Adapted from King Arthur Flour:

2¾ cups King Arthur Unbleached All-Purpose Flour

2 tsp instant yeast (I used 1 tsp yeast)

1 tbsp sugar

(I used ¾ tsp regular salt)

½ tsp coarsely ground black pepper

2 tsp poultry seasoning or favorite combo of thyme, sage, rosemary, etc. (I used 1 tsp Bell’s & 1 tsp Litehouse Poultry Blend)

½ cup cornmeal (I used Bob’s Red Mill, fine grind; next time I’ll try semolina flour)

1 large egg

½ cup finely diced onion (I used 1½ tbsp dried, minced onion)

3 tbsp butter or vegetable oil

¾ cup lukewarm water

(I used ½ tsp celery seeds)

Directions: (I used my bread machine and followed its basic directions)

  1. Place all of the ingredients in a bowl, and mix and knead to make a supple dough.

  2. 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 1½ to 2 hours.

  3. Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 ½" x 4 ½" loaf pan.

  4. 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.

  5. 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.

  6. 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.

  7. Cool completely before wrapping airtight for storage. Store for 4 to 5 days at room temperature; wrap tightly and freeze for longer storage.

  8. Yield: 1 loaf.