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!

This recipe comes from Donna Rathmell German's "Bread Machine Cookbook III." Though we print the recipe here as Donna 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. Enjoy!

Small (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

Large (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.

Nutritional information per serving (1/8 of small loaf, 1/12 of large, 104 g): 286 cal, 4 g fat, 4 g protein, 24 g complex carbohydrates, 1 g sugar, 1 g fiber, 20 mg cholesterol, 125 mg sodium, 85 mg potassium, 1 mg iron, 50 mg calcium, 63 mg phosphorus

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 9, November 1992 issue.