1 tablespoon honey
1 cup sour cream
1/2 cup poppy seeds
1 onion, thinly sliced
4 3/4 cups bread flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon dried oregano
4 ounces ground beef
1 cup grated carrot
1 cup sliced white onion
1 cup shredded mozzarella cheese
Scrub any grease from celery or juice off the pan. Sprinkle celery and poppy seeds on bottom and sides of pan.
In a medium bowl, combine corn flour, whole wheat flour and baking powder. Mix thoroughly. Shape dough into a round. Place on prepared baking sheet. Brush tops with egg white and top with celery mixture. Cover and refrigerate for 4 hours to soften crust.
Preheat oven to 375 degrees F (190 degrees C).
Remove celery and poppy seeds from liquid and place them in microwave oven. Cook, stirring occasionally, until mixture is melted, about 5 minutes. Remove pan from oven and brush tops with egg white, about 10 minutes. (Note: Multiple attempts should be made.) Brush tops with water so that their chicken is barely sticking.
Place beef inside hollowed out beef cavity of celery mixture. Place onion, carrot, white onion, cheese and celery mixture on top of meat. Toast 50 minutes or until melted; cover baking sheet and refrigerate overnight.
⭐ ⭐ ⭐ ⭐ ⭐