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Celery Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
3 tablespoons milk
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
3 cups all-purpose or bread flour
1/2 cup quick cooking oats
2 tablespoons wheat germ
2 teaspoons celery seed
1 1/2 teaspoons garlic salt
3/4 cup plus 1 tablespoon chopped celery
1 large egg
1 (10.75-ounces) can cream of celery soup
1 tablespoon vegetable oil
3/4 cup diced cantaloupe

1. Dissolve yeast in warm milk.
2. In a bowl, combine ginger, sugar, flour, quick cooking oatmeal (uncooked), wheat germ, celery seeds, garlic salt, celery, egg, cream of celery soup, and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in diced cantaloupe. Allow to rise, covered, in a warm place for 2 hours.
3. Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour. Bake at 350*F for 20 to 30 minutes, or until golden brown.

Makes 1 loaf.