If you live anywhere in Norfolk County it’s likely you know what Celery Bread is. There’s no celery in this bread. Thankfully. It’s a buttered cube of bread sprinkled with celery seed and then grilled or broiled. The recipe originated at the Erie Beach Hotel in Port Dover and is a favourite with locals. It’s a must if you’re having a fish fry.
When I was a kid my mom would use up stale hamburger buns by buttering the cut side (or probably back then spreading Imperial Margarine on them), sprinkling celery seed on top then toasting under the broiler. We loved them!
You need an unsliced loaf of white bread, preferably as square as possible. Trim all four sides and the top. You can leave the bottom crust.
Don’t worry about the bread left behind that’s been cut off. It’s perfect for Stuffing. Just cut the pieces into cubes and freeze them for another time.
Cut the loaf into thick chunks, usually about 10 per loaf. Butter all sides of the bread including the top and bottom, then sprinkle generously with celery seed.
I’ve made a few pieces in a frying pan if you’re not making too many. Just grill each side including the top and bottom.
If you’re having a big fish fry and making a large quantity it’s probably easier to do an entire sheet pan in the oven. But you have to watch them carefully – I’ve burnt an entire pan before and that totally ruins the fish fry. Totally.
So according to the instructions in the comments below from the expert, Pam, I now make mine like she says by preparing the pieces in advance, wrapping them tightly and refrigerating them, then standing them up in a dish in a hot oven.
Otherwise if you have a manageable number of guests you can grill the bread in a hot pan, turning to each side including the top and bottom. This involves some strategy, you may have to lean pieces against each other to grill the top and bottom without them tipping over.
Plan on everyone eating at least 2 pieces. And serve it right away, it’s best hot.
These go great with Cornmeal Crusted Crappie .