2 pkg. active dry yeast
1/2 cup warm water
1 1/2 cups milk, scalded
8 tbsp. butter, softened
1/2 cup sugar
2 eggs
7 cups flour (about)

Stir into flour:

3 tsp. salt
1/2 tsp. nutmeg
3 tsp. ground celery seed
2 tsp. sage
4 tbsp. chopped fresh parsley (optional)
1 tsp. fresh rosemary (optional)

Dissolve yeast in 1/2 cup of lukewarm water. Set aside for 5 minutes. In a large Pyrex measuring cup or bowl, heat milk til lukewarm in microwave; add butter. Cool for 5 minutes and add to yeast. Add eggs, sugar and then flour mixture.

Beat with paddle of electric mixer until shiny and smooth. Brush ball of dough with oil. Cover in a bowl and set aside to rise in a warm place til doubled.

Divide into loaves and set into greased loaf pans to rise again til doubled.

Bake in preheated 350°F oven til golden brown on top, about 45 minutes.

Loaf will feel light and hollow when tapped on bottom (about 190°F).

Makes 2 big loaves or 1 big loaf and 3 small loaves.