Turkey Stuffing Bread is wonderful for stuffing and makes great sandwiches after Thanksgiving too!
Ingredients
1/4 cup warm water
1 teaspoon white sugar
1 cup plus 1 tablespoon milk (70° - 80° F.)
1 egg
5 tablespoons butter, softened
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 cup cornmeal
3 3/4 - 4 cups flour
4 teaspoons dried minced onion or toasted onion
1/2 teaspoons celery seed
1 teaspoon poultry seasoning
1/2 teaspoons rubbed sage
1/2 teaspoons pepper
2 1/4 teaspoons active dry yeast (1 package)
Instructions
Place cornmeal, flour, spices and brown sugar in your mixer bowl. Use a dough hook if you have one to mix it up.
Proof yeast in a bowl with white sugar. Mix up egg in a small bowl with a fork. Melt butter. Add yeast, milk and butter to the flour mixture with the milk. Combine with the dough hook.
Knead for about 5 - 7 minutes until you get a nice supple dough. Put in a greased bowl and let rise until doubled. Divide dough in half. Shape into loaves and place in a greased bread pan. Let double.
Bake at 350 degrees for 35 - 45 minutes. Center of bread will be 165 degrees when done.
Yield: 2 loaves (1 ¼ lbs)
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2011/11/21/turkey-cranberry-panini/