In a large bowl, soften yeast in the warm water.
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.
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).
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).
Bake in a 350 degree F oven about 45 minutes or until loaves are browned and sound hollow when tapped.
Remove bread from the pans. Cool on wire racks. Makes 2 loaves.