Ingredients

2 3/4 cups (326 grams) all-purose flour
2 teaspoons instant yeast
1 tablespoon (14 grams) sugar
1 1/2 teaspoons celery salt (note: if your poultry seasoning has salt in it, reduce the celery salt amount)
1/8 teaspoon regular salt
1/2 teaspoon coarsely ground black peper
2 teaspoons poultry seasoning (or a combination of thyme, sage, rosemary, marjoram, and nutmeg)
1/2 cup (92 grams) yellow cornmeal
1 large egg
1/2 cup (71 grams) finely diced onion
3 tablespoons (43 grams) melted butter
3/4 cup (170 grams) lukewarm wate

Instructions

Place all ingredients in the bowl of a stand mixer fixed with the paddle attachment. Mix together, then switch to the dough hook and knead for 5 – 7 minutes, until the dough is smooth and elastic. This can also be done by hand.
Put the dough in a lightly greased bowl, cover with plastic wrap sprayed with nonstick spray, and let it rise until it has doubled in size, about 1 1/2 – 2 hours.
Grease an 8 1/2″ x 4 1/2″ loaf pan
Turn the dough out onto a lightly floured surface, shape it into an 8-inch loaf, and place it into prepared pan. Cover with the greased plastic wrap and let it rise until it is 1″ over the rim of the pan, about 1 hour.
Towards the end of the rising time, preheat the oven to 350°F.
Uncover the bread and place it in the preheated oven. Bake for 35 – 40 minutes, until it is golden brown and registers 190°F
Remove bread from the oven and after a minute, gently turn it out onto a wire rack to cool completel

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