Stuffing Bread

Stuffing Bread

1 1/2 lb LOAF
1 cup water
1 whole egg
3 tablespoons butter
1/3 cup diced onion
2-1/4 teaspoons sugar
2-1/2 cups bread flour
2/3 cup cornmeal
3/4 teaspoon poultry seasoning
1 teaspoon celery seed
1 teaspoon rubbed sage
1/3 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1-1/2 teaspoons yeast

Place all ingredients  in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle and press start.

After the first 10 minutes of kneading check the dough, it should
form a smooth round ball that when touched with your finger is tacky. However, when you pull your finger away no dough should stick to it.

If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.