Yield: 2 loaves
- 2 cups milk, scalded
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 1/4 cup celery seeds
- 2 teaspoons rubbed sage
- 1 teaspoon ground nutmeg
- 2 packages dry yeast
- 1/2 cup warm water (105° to 115°)
- 2 eggs, beaten
- 7 cups all-purpose flour, divided
- Combine first 7 ingredients in a large mixing bowl; cool to lukewarm (105° to 115°).
- Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly.
- Add dissolved yeast, eggs, and 3 cups flour to milk mixture; beat until smooth. Add remaining flour to form a soft dough.
- Turn dough out onto a floured surface; knead 5 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; turn out onto a lightly floured surface. Let rest 15 minutes. Divide dough into 2 equal portions; shape each portion into a round loaf. Place each loaf in a 9-inch round cakepan. Cover and repeat rising procedure 45 minutes or until doubled in bulk.
- Bake at 400° for 15 minutes. Cover tops loosely with aluminum foil; bake an additional 20 minutes or until loaves sound hollow when tapped. Remove loaves from pans; cool on wire racks.
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