Caraway Yeast Bread

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm milk (110u0b0 to 115u0b0)
• 2 tablespoons honey
• 2 tablespoons butter, softened
• 1 egg, lightly beaten
• 1 tablespoon caraway seeds
• 1-1/2 teaspoons salt
• 1 teaspoon celery seed
• 1 teaspoon rubbed sage
• 1/2 teaspoon ground nutmeg
• 3 to 3-1/2 cups all-purpose flour

1. In a large bowl, dissolve yeast in warm milk. Add honey; let stand for 5 minutes. Add the butter, egg, caraway seeds, salt, celery seed, sage, nutmeg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 40 minutes.
4. Bake at 375u0b0 for 22-27 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.

active dry yeast, warm milk, honey, butter, egg, caraway seeds, salt, celery, sage, ground nutmeg, flour

Taken from www.tasteofhome.com/recipes/caraway-yeast-bread/ (may not work)