Hey there, time traveller!
This article was published 20/11/2012 (1346 days ago), so information in it may no longer be current.
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 email@example.com, 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
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.