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1
Note: We made a cream of celery soup to add to this bread. (Check the intro for a link!) I suppose you could also use canned soup.
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2
To roast the celery root, cut it into 1-cm cubes, toss with olive oil, salt, pepper, and roast at 425u00b0F for 15 minutes.
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3
In a bowl, mix flour, yeast, and salt. Add water, soup, and stir just until blended. Mix in the celery, celery root, and raisins.
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4
Cover bowl with plastic wrap. Let dough rest for 4 hours at warm room temperature.
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5
Remove the dough from the bowl and place it on a lightly oiled cutting board. Fold the dough over on itself once or twice. Cover loosely with plastic wrap and let the dough rest (and rise) for another 30 minutes.
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6
Preheat the oven to 450u00b0F right after wrapping the dough, giving the oven those 30 minutes to heat up. Put a dutch oven or 6- to 8-quart covered pot in the oven as it heats.
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7
Carefully remove the pot from the oven when the dough is ready to go. Slide your hand under the dough and put it into the pot with the seam side up.
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8
Cover the pot with its lid and bake for 30 minutes. Then remove the lid and bake for another 10 minutes. Give it another five or so minutes if it's not as browned as you'd like it to be.
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9
Cool loaf on a rack. Then, eat it up!
