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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!

At a glance

Prep
Total
Yield
1 small or 1 large loaf

Ingredients

Choose your measure:

Small (2+ cups flour)

  • 2/3 cup water
  • 1 small egg
  • 2 tablespoons butter
  • 1/4 cup diced onion
  • 1 1/2 teaspoons Demerara sugar or brown sugar
  • 1/2 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 yellow cornmeal
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon instant yeast

Large (3+ cups flour)

  • 1 cup water
  • 1 large egg
  • 3 tablespoons butter
  • 1/3 cup diced onion
  • 2 1/4 teaspoons Demerara sugar or brown sugar
  • 1/2 teaspoon + 1/8 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 teaspoon dry sage
  • 1 teaspoon celery seeds
  • 3/4 teaspoon poultry seasoning
  • 2/3 cup yellow cornmeal
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons instant yeast

Instructions

  1. Bake this bread on the regular (white bread) cycle of your machine, on a light or medium setting.