This moist, whole-grain loaf tastes like stuffing; use it as the base for your Thanksgiving turkey's dressing, or to make wonderful turkey sandwiches the next day.

3 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
2 teaspoons sugar
3 tablespoons vegetable oil
1/4 cup yellow cornmeal
1/4 cup potato flour OR 1/2 cup potato flakes
2 tablespoons Baker's Special Dry Milk or nonfat dry milk
2 teaspoons instant yeast
1/4 cup midget sunflower seeds
1/4 cup toasted sesame seeds
2 teaspoons Bell's Seasoning OR 2 teaspoons ground sage
1 tablespoon King Arthur Whole-Grain Bread Improver
1 1/4 cups water

Manual Method: Combine all of the ingredients and mix and knead till cohesive and smooth. Allow the dough to rise in a covered bowl for 1 hour.

Bread Machine Method: Put all of the ingredients into the bucket of your bread machine. Program for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle.

Shape the dough into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Set the loaf aside to rise, covered, for about 45 minutes, or until it's crowned about 1 inch over the rim of the pan.

Bake the bread in a preheated 350°F oven for about 35 minutes, or until it's golden brown and the interior of the loaf registers 190°F on an instant-read thermometer. Remove it from the oven, and cool on a wire rack. Yield: one loaf.