Celery Bread
Popular side dish served with Lake Erie Perch and Pickerel at Erie Beach Hotel in Port Dover
Ingredients
- 1 unsliced loaf of white bread choose one as square as possible
- ¼ cup melted butter
- 2 tsp celery seed plus extra for sprinkling
Instructions
- Cut crust off all sides of bread including the bottom. Slice lengthwise through the middle, then into sections ending with about 8 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.
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