Winnipeg Free Press - PRINT EDITION

Celery adds delicate taste to loaves

  • Print

JULIE Carl, an associate editor at the Free Press, was really hoping someone could help out with a recipe for celery bread. Thanks so much to Joann Wensel for her recipe for a celery quick bread, and to Linda Snider of Glenboro, who sent in a recipe for a yeast-based celery bread. These are both savoury breads that match well with winter dinners.

And it's time once more for holiday requests and suggestions. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

Cream of celery bread

5 ml (1 tsp) salt

15 ml (1 tbsp) sugar

15 ml (1 tbsp) shortening

8 g (2 1/4 tsp) active dry yeast (1 packet)

60 ml (1/4 cup) whole milk

125 ml (1/2 cup) warm water (about 38 C or 100 F)

80 ml (1/3 cup) condensed cream of celery soup

625 ml (2 1/2 cups) bread flour

1 egg white

In medium bowl, mix together salt, sugar, shortening, yeast, milk, water and condensed soup. Mix in 500 ml (2 cups) of flour. Turn dough onto a floured board. Knead in remaining 125 ml (1/2 cup) flour. Put dough into greased bowl and turn over so that the top is greased. Cover and let sit in a warm place for about 1 hour or until doubled in size. Punch down. Turn out onto board and knead for about 3 minutes. Form dough into a loaf and place in greased 22x12.5 cm (9x5 in) loaf pan. Cover and let rise for about 45 minutes or until doubled in size. Brush on egg white and score the loaf by making a long slash down the top. Bake at 190 C (375 F) for 45 minutes or until the bread sounds hollow when you tap it with your fingers. Remove from heat and turn loaf out. Let cool on a rack or clean cloth.

Tester's notes: As regular readers know, I'm a bit paranoid about yeast, so I first proofed the yeast by adding it to the warm water along with the sugar, and then added the other ingredients. Despite my yeast-challenged ways, this bread turned out really well for me, with a moist fine crumb, a lightly crisped golden crust and a delicate taste.

Celery quick bread

1 celery head, including tops and leaves

1 medium onion

60 ml (1/4 cup) vegetable oil

1 egg

250 ml (1 cup) buttermilk or plain yogurt or sour cream

625 ml (2 1/2 cups) all-purpose flour

5 ml (1 tsp) salt

5 ml (1 tsp) celery seed

5 ml (1 tsp) baking soda

5 ml (1 tsp) baking powder

Preheat oven to 190 C (375 F). In blender or food processor chop celery leaves, tops and onion until you have celery mush -- about 250 ml (1 cup). Drain it in sieve to remove excess moisture. Return the mush to blender or processor with oil, egg and buttermilk. Give it a good whirl.

In a medium bowl, combine flour, salt, celery seed, baking soda and baking powder. Add liquid mixture to dry ingredients. Mix well with a wooden spoon, making sure there are no dry patches of flour left. Turn into a greased 22x12.5x7.5 (9x5x3 in) loaf pan. Bake for 50-60 minutes. Let cool on a wire rack 10 minutes before removing from pan.

Tester's notes: This moist bread has lots of fresh celery taste and a subtle pale green colour. Joann recommends serving it warm, but says it can be reheated in the microwave if necessary. When buying the celery, try to get as many leaves as possible, as they hold a lot of the flavour.

Republished from the Winnipeg Free Press print edition November 21, 2012 D5

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Shots ring out as police say armed threat "resolved"

View more like this

Photo Store Gallery

  • A water lily in full bloom is reflected in the pond at the Leo Mol Sculpture Garden Tuesday afternoon. Standup photo. Sept 11,  2012 (Ruth Bonneville/Winnipeg Free Press)
  • horse in sunset - marc gallant

View More Gallery Photos

Poll

What should the city do with the 102-year-old Arlington Street bridge?

View Results

View Related Story

Ads by Google