You are here

Herbed Stuffing Bread

Chef.Foodie's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Sugar 1 Teaspoon
  Warm water 3⁄4 Cup (12 tbs) (At 110 F)
  Salad oil 2 Tablespoon
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Toasted instant minced onion 2 Tablespoon
  Celery seeds 1 Teaspoon
  Dry rosemary 3⁄4 Teaspoon
  Rubbed sage 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg 1
Directions

In a measuring cup, dissolve yeast and sugar in water; let stand until bubbly (about 10 minutes).
Stir in oil.
Insert metal blade or plastic dough blade.
Place 2 1/2 cups of the flour, cornmeal, salt, onion, celery seeds, sage, rosemary, 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.
Process continuously for 45 seconds to knead.
Shape dough into a ball, place in a greased bowl, and turn to grease top.
Cover and let rise in a warm place until doubled (1 1/2 to 2 hours).
Punch down dough, knead briefly on a floured board, and shape into a smooth loaf.
Place in a greased 4 1/2 by 8 1/2-inch loaf pan.
Cover and let rise in a warm place until dough has risen 1 1/4 inches above pan rim (about 45 minutes).
Bake in a 375° oven until browned (about 35 minutes).
Turn out onto a rack to cool.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Cook Time: 
35 Minutes

Rate It

Your rating: None
4.0325
Average: 4 (20 votes)