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Celery Bread

  • 1serving

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast

  2. 3 tablespoons milk

  3. 1/4 teaspoon ground ginger

  4. 1/4 teaspoon granulated sugar

  5. 3 cups all-purpose or bread flour

  6. 1/2 cup quick cooking oats

  7. 2 tablespoons wheat germ

  8. 2 teaspoons celery seed

  9. 1 1/2 teaspoons garlic salt

  10. 3/4 cup plus 1 tablespoon chopped celery

  11. 1 large egg

  12. 1 (10 3/4-ounces) can cream of celery soup

  13. 1 tablespoon vegetable oil

  14. 3/4 cup diced cantaloupe

Instructions Jump to Ingredients ↑

  1. Dissolve yeast in warm milk.

  2. In a bowl, combine ginger, sugar, flour, quick cooking oatmeal (uncooked), wheat germ, celery seeds, garlic salt, celery, egg, cream of celery soup, and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in diced cantaloupe. Allow to rise, covered, in a warm place for 2 hours.

  3. Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour. Bake at 350°F (175°C) for 20 to 30 minutes, or until golden brown.

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