2 (1/4 ounce) envelopes active dry yeast
1 tablespoon sugar
1⁄2 cup sweet onion, minced
3 cups white flour
1 cup whole wheat flour
1 1⁄2 teaspoons salt
2 tablespoons Italian seasoning
1 teaspoon sweet basil
3⁄4 teaspoon garlic powder
1⁄2 teaspoon medium grind black pepper
1⁄2 teaspoon celery seed
6 tablespoons butter, melted (or margarine)
1 3⁄4 cups white flour (or a mix of 1 cup white and 3/4 cup whole wheat)
1 egg white
Heat tomato puree in microwave or on stovetop to 100º F-110ºF. Stir in yeast and sugar; allow to stand 5 minutes. Add onions. Combine 4 cups (white and whole wheat) flour, salt, Italian seasoning, basil, garlic powder, black pepper and celery seed in large mixing bowl. Beat in tomato mixture and melted butter. Stir in 1-3/4 cups flour; mix well with electric mixer. Knead 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl; cover and let rise about 40 minutes or until double. Punch down; divide the dough in half. Form each half into a round loaf and place in a greased 9-inch round cake pan, or place both loaves on a greased baking sheet. Cover; let rise about 40 minutes or until double. Brush surface with egg white. Bake at 350º F for 40 to 45 minutes. Enjoy!