Joan Konzelman’s Celery Bread
Ingredients
- 1 loaf Farm-Style Bread Not French bread, too soft, Unsliced
- 1/4 lb. Butter
- 1/4 tsp Salt
- 1/4 tsp Paprika
- 1/2 tsp Celery Seed
- Cayenne to taste
Instructions
- Cut crust off all sides off the bread,
- Cut bread in half horizontally, so you have 2 long flat-ish pieces of bread, then cut into slices.
- Mix all the other ingredients together and spread evenly over all sides of the bread.
- Reassemble bread to look like a loaf again and wrap in foil.
- Bake in oven at 350°F. until warm through.
- Open foil and bake for another 5-10 minutes to crisp up the bread.
- Wonderful served with soup.
