Country Sage Bread

SUBMITTED BY: Norma Round PHOTO BY: gina brown

"This recipe was given to me more than 15 years ago by a friend. The unique combination of sage, celery seed and nutmeg makes this bread deliciously different."

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PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3/4 cup warm milk (110 to 115 degrees F)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons celery seed
1 1/2 teaspoons salt
1 teaspoon rubbed sage
1/4 teaspoon ground nutmeg
1 egg
3 cups all-purpose flour

DIRECTIONS

In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, celery seed, salt, sage, nutmeg, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. 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 1-1/2 hours. Punch dough down. Shape into a round loaf. Place in a greased 8-in. or 9-in. pie plate. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400 degrees F for 35-40 minutes or until golden brown. Remove from pie plate to a wire rack to cool.