1 cup milk
3 tbsp. sugar
1 tbsp. salt
1 tbsp. minced onion
2 tbsp. butter
2 env. active dry yeast
1 cup warm water
4 1/2 cups sifted all-purpose flour
2 tsp. leaf sage, crumbled

Scald milk with sugar, salt, instant onion and butter in small saucepan; cool to lukewarm.

Sprinkle or crumble yeast into very warm water in large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in cooled milk mixture.

Stir in flour and sage until well blended, then beat vigorously, scraping down side of bowl, about 100 strokes. (Dough will be sticky and heavy.)

Cover with a clean towel; let rise in warm place, away from draft, 1 hour, or until double in bulk.

Stir dough down; spoon into greased 10 cup tube pan or 8-inch angel food pan.

Bake in moderate (375°F) oven for 1 hour, or until bread gives a hollow sound when tapped. Remove from mold; cool on wire rack.

Note: If you like a soft crust, brush with melted butter while still hot.

Makes 1 large round loaf.