Herb Bread

• 1 Tbsp. active dry yeast
• 1/4 c. warm water
• 3/4 c. hot milk (not boiled)
• 2 Tbsp. sugar
• 1 1/2 tsp. salt
• 2 Tbsp. shortening
• 1 beaten egg
• 1/2 tsp. nutmeg
• 1 tsp. sage
• 2 tsp. celery seed
• 3 1/2 c. flour

1. Soften yeast in warm water.
2. Combine milk, sugar, salt and shortening; cool to lukewarm.
3. Add yeast and mix well.
4. Add egg, nutmeg, sage, celery seed and 2 cups flour.
5. Beat until smooth. Add flour to make a soft dough; knead in more flour as needed, 5 to 8 minutes on floured surface.
6. Let rise in greased bowl about 90 minutes.
7. Punch down; let rest 10 minutes.
8. Shape into rounded loaf.
9. Place in greased 8-inch pie pan.
10. Let rise until doubled. Bake at 400u0b0 for 35 to 45 minutes.
11. To check doneness, tap it with a fingertip.
12. Bread should have a "hollow" sound when tapped. Cool on wire rack until ready to serve to prevent bottom from "sweating."

active dry yeast, warm water, hot milk, sugar, salt, shortening, egg, nutmeg, sage, celery, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323609 (may not work)