Kind of a recipe: Stuffing Bread

I made this last night and it was so good that it's almost all gone already. I was thinking it would be good for sandwiches, but it's so delicious that everyone just keeps eating slices of it. I'll have to make another loaf today!

You can find various recipes for this around the internet. All I did was make my normal bread recipe, with the addition of a generous amount of sage, celery seed, and half an onion, minced. I'm not sure about amount exact amounts. I just put things in until it smelled "right." (A trick I learned many years ago from an older woman with many years of cooking experience. She always said to use your nose when selecting what spices and how much. After all, most of taste is smell, right? So if it smells yummy, it should taste yummy. I've found that works pretty well, most of the time.)

I think I used about a tablespoon of sage and a teaspoon of celery seed, for one loaf. I used fresh onion, instead of dried onion, because I didn't have any dried onion, whereas I had half an onion wrapped up in the fridge that I needed to use. But I think the fresh onion is what really made it work. Just make sure you cut it up into pretty small pieces, unless you want chunks of onion.