|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Salt||1 1⁄2 Teaspoon|
|Vegetable margarine||2 Tablespoon|
|Egg||1 , beaten|
|Powdered sage||1 Teaspoon|
|Celery seed||2 Teaspoon|
|Unbleached white flour||3 Cup (48 tbs), sifted|
Dissolve yeast in warm water.
Combine scalded milk with sugar, salt, and margarine.
Cool mixture to lukewarm.
Add yeast and stir well.
Add egg, nutmeg, sage and celery seed.
Stir in 2 cups of the flour and beat until dough is smooth.
Gradually stir in remaining cup of flour, or sufficient flour to make a workable, soft dough.
Knead dough from 5 to 8 minutes on a lightly floured board until smooth and elastic.
Place dough in a greased bowl and turn so it is oiled on all sides.
Let rise until it doubles in size in about 1 1 /2 hours.
Punch dough down and leave it for 15 minutes.
Shape dough into a round loaf and place it in a greased 8 inch pie pan.
Let dough rise again until it doubles in size.
Bake in a preheated 400 degree oven for 35 to 40 minutes.