I'm not really into celery—or rather I never think to eat it. That is, except in cold mayo-based salads like the krab version I whipped up one day, where the finely diced stalks added a tiny, refreshing crunch with every bite. I only used a few handfuls' worth in that salad, though, which left me with a sizable container of leftovers.
The diced celery languished in my refrigerator for a week or so before the guilt set in. I was loathe to let it go bad, but I couldn't think of anything I wanted to do with it either. Then it hit me—bread! I could up the health quotient of my loaf while ridding myself of an unwanted ingredient. And there was potential for interesting sandwiches, too: honey and peanut butter on celery bread; cream cheese and thinly sliced ham on celery bread.
So I kneaded handfuls of diced celery into the dough of my standard bread loaf before putting it in the oven to bake, trying to cram in as much as possible. In the process little green bits dropped all over my counter.
I hadn't counted on the earthy sweetness of the baked celery, which lent its flavor and fragrance to the resulting loaf with good results. There was a pleasant vegetal aroma to the bread that complemented most anything I put on it without being too strange. It might not be my favorite bread, but if I ever have leftover stalks again, I now have one more way to use them up.
Kinda makes me wonder what other vegetables I can hide in my bread….