Ingredients

• 2  packages active dry yeast
• 1/2  cup warm water (110 degree F to 115 degree F)
• 1-1/2  cups milk
• 1/4  cup butter
• 1/4  cup sugar
• 2  teaspoons salt
• 4  teaspoons caraway seed
• 1  tablespoon poppy seed
• 1  tablespoon dried minced onion
• 2  teaspoons ground sage
• 1  teaspoon ground nutmeg
• 2  beaten eggs
• 6-1/4  to 6-3/4 cups bread flour

Directions

1. In a large bowl, soften yeast in the warm water.

2. In a medium saucepan, heat milk, sugar, butter,and salt until just warm (120 degree F to 130 degree F) and butter is almost melted. Add to yeast mixture along with eggs, caraway seed, poppy seed, dried minced onion, sage, and nutmeg; stir until smooth. Using a wooden spoon, stir in as much flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until doubled in size (about 1-1/4 hours).

4. Punch dough down. Place on a lightly floured surface; knead about 1 minute or until dough is smooth. Divide dough into 2 equal portions. Shape into loaves. Place in two greased 9x5x3-inch loaf pans. Cover and let rise until nearly doubled (about 30 minutes).

5. Bake in a 350 degree F oven about 45 minutes or until loaves are browned and sound hollow when tapped.

6. Remove bread from the pans. Cool on wire racks. Makes 2 loaves.