Celery Seed Bread Recipes

CELERY BREAD

Steps:

• Cut crust off all sides of bread including the bottom. Slice lengthwise through the middle, then into sections ending with about 10 cubes.
• Melt butter. Stir in celery seeds.
• Brush liberally over all surfaces of each cube. Sprinkle more celery seed over any areas that have little seeds.
• Put bread cubes back into plastic bag and seal up tightly. Refrigerate over night or at least all day for best results.
• Arrange cubes in a bundle in a baking dish. Allow them to fall open to expose as much area as possible.
• Bake on the centre rack of a preheated oven at 400° for about 10 minutes or until bread is lightly toasted.

CELERY SEED BREAD

Steps:

• In mixing bowl, combine butter, celery seed, paprika and parsley flakes, stirring well to blend.
• Spread on cut side of each roll.
• Place on baking sheet.
• Broil until golden brown.

CELERY SODA

Steps:

• Place the sugar and the water into a medium saucepan over medium-high heat. Stir to combine. Continue to stir frequently until all of the sugar has dissolved. Remove from the heat and add the celery seed, cover and allow to steep for 1 hour. Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered until completely cool. Place in an airtight container and store for up to 6 months.
• To use, add 2 tablespoons of syrup to 1 cup soda water and stir to combine.

CELERY SEED BREAD

Steps:

• In a bowl, combine butter, celery seed, paprika and parsley flakes, stirring well to blend. Spread on cut sides of each roll. Place on baking sheet; broil until golden brown.

CELERY SLAW WITH SEEDS AND DATES

Steps:

• Pickled mustard seeds:
• Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
• Slaw and assembly:
• Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don't want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
• Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
• Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
• Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
• Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
• Do Ahead
• Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

HERB BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.

COUNTRY SAGE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, celery seed, salt, sage, nutmeg, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Shape into a round loaf. Place in a greased 8-in. or 9-in. pie plate. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 400° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Remove from pie plate to a wire rack to cool.

CELERY BREAD (BREAD MACHINE)

Steps:

• Add all the ingredients in the order listed.
• Select white bread and push"Start.
• "I use a Breadman Ultimate machine and I set it for a 1-1/2 pound loaf/light crust/white bread.