Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons unsalted butter
  • ½ cup diced onions
  • ¼ cup diced celery
  • ½ cup warm water
  • 2 tsp active dry yeast
  • 1 large egg
  • 3 cups unbleached all-purpose Flour
  • 2 teaspoons chicken bouillon powder
  • 2 teaspoons poultry seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon celery seeds

Instruction

  • Assemble all your ingredients.
  • In a large skillet sauté the onions, celery, poultry seasoning, salt and pepper in the butter.
  • Bloom the yeast by warming the water slightly, adding the yeast and stirring to dissolve. Set it aside until the yeast is foaming on the top of the water.
  • Add the flour and chicken bouillon and onion powder to your mixing bowl and stir to combine.
  • Add the egg and yeast to the bowl and stir until combined. Dough will be dry.
  • Add the cooked onion and celery mixture to the bowl and mix well. It will be dry but once the liquid from the onions and celery start mixing in it will release some of the liquid and moisten the dough.
  • Knead for 10 minutes. Turn the dough out and put in a well oiled bowl. Cover with loose plastic wrap and let rise until doubled. About 1 hour depending on the temp of your kitchen.
  • Once doubled form into a loaf and put into a well greased bread pan. Cover with plastic again and let rise until the dough crests over the edges of the bread pan.
  • Bake the bread in a 375' F pre-heated oven. Bake for 35-40 minutes until golden brown. Let cool five minutes and turn out of bread pan. Cool before cooking.
  • 2 Loafs