1 pkg active dry yeast
1/4 cup warm water
3/4 cup milk (scalded)
2 tablespoon sugar
1 1/2 tsp. salt
2 tbsp. butter
1 egg, beaten
1/2 tsp. powdered sage
1/2 tsp. each basil, oregano, rosemary (or to taste)
1 tsp. celery seed
3 1/2 cups bread flour

Soften yeast in warm water. Combine milk, sugar, salt and butter. Allow to cool until lukewarm. Add softened yeast and mix well. Stir in egg and herbs. Add 2 cups of the flour and beat with the paddle attachment of the electric mixer until smooth. Attach the dough hook and add enough flour to make a moderately soft dough. Knead for 5-8 minutes by machine, or turn out onto a lightly floured surface and knead until smooth and knead by hand for 10 minutes or until the dough is smooth and elastic.

Place in an oiled bowl and turn to coat on all sides. Cover loosely with plastic wrap and place in a warm, draft-free place and allow to rise until double in size (about 1 1/2 hours).

Punch down in center, bringing edges into the center and allow to rest for 10 minutes. Shape into a round loaf and place into a greased 8-inch pie pan. (Alternatively, use a greased loaf pan.)

Cover again with plastic wrap and allow to rise until doubled.

Bake in a preheated oven for 35-45 minutes, or until the loaf in golden brown and sounds hollow when tapped on the bottom.

Remove and cool on a wire rack and brush the top with melted butter.