2 pkg. yeast in 1 c. warm water
1 qt. milk, scalded, cooled
1/2 lb. butter
8 eggs
4 tsp. salt
1 c. sugar
1/4 c. minced onion
2 tbsp. celery flakes
2 tbsp. celery seed
1 tbsp. dill seed
1/4 c. parsley flakes
1 tbsp. sweet basil
1 tsp. garlic salt
1/2 tsp. marjoram
1 tsp. sage
5 lb. flour

Melt butter into milk. Mix all ingredients except flour until well blended. Work flour in until dough is not too sticky to handle. Place in warm area, let rise. Knead 10 minutes. Rise again. Shape into loaves after second rising. Let rise until doubled in bulk.

Bake in 350 degree oven for 20-25 minutes or until nicely browned and sounds hollow when tapped. Makes 15 small loaves.