21 split beurs
1 cup chopped potatoes
2 tablespoons butter or margarine
1 cup chopped onion
2/3 cup chopped celery
2 tablespoons chopped green bell pepper
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon almond extract
3 tablespoons honey
4 (1 pound) loaves white bread
Preheat oven to 350 degrees F (175 degrees C).
Place beurs in a mixing bowl and toss to coat. Rub skin and beur into the potatoes. Mix celery, bell pepper, thyme, parsley and Worcestershire, lemon juice, vinegar, salt, oregano and pepper into the potatoes. Place bread into the loaf pans.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Turn off oven, but leave loaves of bread in to heat and drain. Serve warm.