Ingredients

1 cup plus 1 tablespoons milk (70° F. to 80° F.)
1 egg
3 tablespoons butter, softened
2 tablespoons brown sugar
1-1/2 teaspoons salt
1/3 cup cornmeal
3 cups flour
4-1/2 teaspoons dried minced onion
1-1/2 teaspoons celery seed
3/4 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
2-1/4 teaspoons active dry yeast

Instructions

Mix together milk, egg and brown sugar in a mixer bowl fitted with the paddle attachment. Sprinkle the yeast over the top and let sit 5 minutes.
Add the spices, salt and butter, mix to combine them all in the milk mixture. Add 2 cups of the flour and cornmeal. Add remaining flour in and continue to mix. Switch to the dough hook. Let the dough hook knead the bread for about 4 minutes. Remove dough to a greased bowl and cover. Let raise until doubled.
Divide dough into 2 loaves. Put in greased bread pans. Cover and let raise again until doubled.
Bake at 350 degrees for about 30 minutes until loaves sound hollow when tapped. Remove from pans and cool.
Bread machine method:
In bread machine pain, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 T. of water or flour if needed).
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