Stuffing Bread
1 1/2 teaspoons warm water
1 teaspoon sugar
3/4 cup warm water
2 Tablespoons oil
2 3/4 cups flour
1/2 cup yellow cornmeal
1 teaspoon salt
2 Tablespoons Instant minced onion toasted
1 teaspoon celery seed
3/4 teaspoons rubbed sage
3/4 teaspoon rosemary
1/4 teaspoon pepper
1 whole egg
Food processor method: (can easily be adapted to bread machine) in a measuring cup, dissolve yeast and sugar in water; let stand until bubbly, stir in oil. Insert plastic blade. Place 2 1/2 cups of the flour, cornmeal, salt, onion, celery seed and pepper in work bowl. Process just to combine. Add egg to work bowl. Then with motor running, pour yeast mixture through feed tube in a steady stream as fast as flour absorbs it. When dough forms a ball, stop machine. Dough should be slightly moist. If too wet, add up to 1/4 cup flour, 1 tablespoon at a time, processing after each addition. Process continuously for 45 seconds to knead. Let rise in greased bowl til double, about 2 hours. Punch down and knead lightly. Shape into desired shapes. Let rise til double. Bake at 375 degrees until browned. Approx 35 min for loaves.
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