Ingredients
2 tablespoons sugar2 packages (1/4 ounce each) active dry yeast1-1/2 teaspoons poultry seasoning1/2 teaspoon salt1/2 teaspoon celery salt1/2 teaspoon pepper5-1/2 to 6 cups all-purpose flour1/4 cup butter, cubed1 small onion, finely chopped1 can (14-1/2 ounces) chicken broth2 large eggs, room temperature
Preparation
In a large bowl, mix sugar, yeast, seasonings and 2 cups flour. In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in broth; heat to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans, seam side down.
Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375°. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.
