2 tablespoons butter
1/2 cup finely chopped onions
1/4 cup finely choped celery
Kosher salt and fresh ground pepper
3 cups all-purpose flour (12-3/4 oz.)
2 teaspoons instant yeast
1 teaspoon onion powder
1 teaspoon dried thyme leaves
1/2 teaspoon ground sage
1 teaspoon dried parsley
1/2 teaspoon celery seeds -- optional
1 egg
2 teaspoons chicken boullion granules
1/2 cup water or more as needed

In a small skillet, melt the butter and saute onion and celery until soft, sprinklds with a little salt and pepper to bring out the flavor, about 5 minutes. Remove from heat and set aside to cool.

In a large mixing bowl, whisk together the flour, yeast, onion powder, thyme, sage, parsley, and celery seeds if using. In a large measuring cup, lightly beat the egg. Add the boullion granules and warm water, and mix well with a fork to dissolve the boullion. Add mixture to the dry ingredfients and mix until the dough begins to form. Add the cooked vegetables and knead 6-8 minutes. The dough will seem dry as first, but should become smooth and supple as the vegetables give up their liquid. Adjust flour or water, a teaspoon as a time if needed. Place dough in a lightly oiled bowl. Cover with plastic wrap and allow to rise until doubled, about 1 hour.

Deflate the dough, turn it out onto a lightly oiled surface and form into a loaf. Place in a lightly oiled 8x4 loaf pan, cover with lightly oiled plastic wrap and let rise until it domes an inch above the rim of the pan, about 40-45 minutes.

Preheat oven to 375 degrees F. Slash the top of the dough down the center. Bake 35-40 minutes until golden brown and internal temperature on an instant-read thermometer registers 190 degrees F.

Remove from the oven, turn it out of the pan, and cool completely on a rack before slicing.