 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
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 |
Directions:
1. Combine first 7 ingredients in a large mixing bowl; cool to lukewarm (105° to 115°).
2. Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly.
3. Add dissolved yeast, eggs, and 3 cups flour to milk mixture; beat until smooth. Add remaining flour to form a soft dough.
4. 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.
5. 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.
6. 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.
|
|