1/4 cup butter
1/2 cup finely chopped onions
2 (1/4-oz) pkgs active dry yeast ( 2 Tablespoons)
1 teaspoon sugar
1 1/2 cups + 2 tablespoons chicken broth warmed to 110F
2 Tablespoons sugar
2 Eggs- room temperature
1 1/2 teaspoons poultry seasoning
1/2 teaspoon celery seeds
1/2 teaspoon black pepper
1 1/2 teaspoons salt
5-5 1/2 cups all purpose flour
1 egg white blended w/ 1 Tablespoon water for glaze

1/4 cup butter 1/2 cup finely chopped onions 2 (1/4-oz) pkgs active dry yeast ( 2 Tablespoons) 1 teaspoon sugar 1 1/2 cups + 2 tablespoons chicken broth warmed to 110F 2 Tablespoons sugar 2 Eggs- room temperature 1 1/2 teaspoons poultry seasoning 1/2 teaspoon celery seeds 1/2 teaspoon black pepper 1 1/2 teaspoons salt 5 -5 1/2 cups all purpose flour 1 egg white blended w/ 1 Tablespoon water for glaze

Melt butter in a medium skillet over medium heat. Add onions; saute until soft. Set aside to cool. In large bowl of electric mixer, dissolve yeast and 1 teaspoon sugar in warmed chicken broth. Let stand until foamy, 5-10 minutes. Add 2 tablespoons sugar; eggs; poultry seasoning; celery seeds; pepper; salt; cooled butter-onion mixture and 2 to 2 1/2 cups flour. Beat at medium speed with electric mixer 2 minutes. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 6-8 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, 45-60 minutes. Grease 2 (9X5) loaf pans; set aside. Punch down dough; knead 30 seconds. Divide dough in half. Shape into loaves and place in prepared pans. Cover with a dry towel. Let rise until doubled in bulk, 30-45 minutes. Preheat oven to 375F, Slash tops of loaves as desired; brush with egg-white glaze. Bake 30-35 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.