English Herb Bread

1 pkg. granulated yeast (1 T.)
2 eggs (well beaten)
2 c. milk
1 tsp. nutmeg
1/4 c. sugar
2 tsp. dried crumbled sage
1 T. salt
4 tsp. caraway seed
1/4 c. butter or margarine
1 tsp. celery seed
6 c. flour (about)

Scald milk. Add butter, sugar and salt. Stir until butter is melted. Let cool until lukewarm. Add yeast. Stir in eggs and spices. With wooden spoon mix in 3 c. of flour and beat until smooth. Blend in rest of flour gradually, kneading it by hand until smooth and elastic. Place in greased bowl, turning dough over once to grease surface. Cover with damp cloth. Keep dough at 80 to 85 degrees until double in bulk (about 2 hours). Punch down, divide into two equal parts. Let rest a few minutes. Make into two loaves. Place in (9x5x3) inch loaf pans.

Let rise in warm place till double. Bake 10 minutes at 425 degrees then about 30 minutes at 375 degrees. To test doneness, turn load out of pan and thump bottom with knuckles; loaf will sound hollow when done. Cool thoroughly on rack (turn loaf on side) before wrapping. Can also be baked in miniature loaf pans (made of heavy aluminum foil and available at hardware stores). These are nice for a cocktail party. Excellent with cheese, turkey or roast beef.

This recipe was given to me by a wonderful English lady, Bea Watson.