Stuffing Bread

Ingredients

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey
• 3 cups bread flour
• 1 egg
• 1 teaspoon salt
• 1 tablespoon poultry seasoning, such as Penzey's
• 1 tablespoon chive-infused olive oil or olive oil
• Cornmeal

Directions

1. In the bowl of a food processor, combine the water, yeast and honey, then leave it alone until the mixture turns bubbly, about 10 minutes. Add the bread flour and egg, and run the processor until the dough becomes stretchy and even, about 30 seconds.
2. Add the salt, poultry seasoning and olive oil. Process again, letting the machine knead the dough until it feels satiny, smooth and elastic, about 45 seconds longer.
3. Shape the dough into a ball, coat it with a drizzle of olive oil, and move it to a clean bowl. Cover the bowl with plastic wrap, then let the dough rise until it has doubled, about an hour.
4. Scatter cornmeal over the bottom of a 9x5 loaf pan, and heat the oven to 350 degrees F. Lightly dust your work surface with flour, then turn the dough onto it. Shape it into a log about 8 inches long, set it in the pan with the seam underneath, cover the pan with plastic wrap, and let it rise again until doubled, about 30 minutes.
5. Cut slashes in the top however you like, then bake the loaf until it is browned, about 40 minutes. Cool it in the pan for about 5 minutes, then take it out and place it on a cooling rack. Wait at least 2 hours before slicing.