-SMALL-
2/3 c Water
1 Egg
2 tb Butter or margerine
1/4 c Onion diced
1 1/2 ts Brown sugar OR
1 1/2 ts White sugar
1/3 ts Salt
1/4 ts Black pepper
2/3 ts Dry sage
2/3 ts Celery seeds
1/2 ts Poultry seasoning
1/2 c Cornmeal
1 2/3 c Bread flour
1 ts Yeast
MED
1 c Water
1 Egg
3 tb Butter or margerine
1/3 c Diced onion
2 1/4 ts Brown or white sugar
1/2 ts Salt
1/3 ts Black pepper
1 ts Dry sage
1 ts Celery seeds
3/4 ts Poultry seasoning
2/3 c Cornmeal
2 1/2 c Bread flour
1 1/2 ts Yeast
-LARGE-
1 1/3 c Water
2 Egg
4 tb Butter
1/2 c Diced onion
1 tb Brown or white sugar
2/3 ts Salt
1/2 ts Black pepper
1 1/3 ts Dry sage
1 1/3 ts Celery seeds
1 ts Poultry seasoning
1 c Cornmeal
3 1/3 c Bread flour
2 ts Yeast
STUFFING
1/2 c Chopped celery
1/4 c Chopped onion
3 tb Butter or margerine
3 1/2 c Cubed or crumbed bread
Medium or large loaf
3/4 c Chicken or turkey broth
1/4 c Walnuts
Salt and pepper to taste
Bread: Use light to medium crust setting on a white, sweet cycle. No
timer. Stuffing: Saute the celery and onion in the butter until soft.
Toss with bread in a bowl. Add warmed broth and season and mix until
well blended. Stuff bird or bake in a covered casserole at 350 for 20
minutes
Yields
1 Loaf