2 c. milk
4 tbsp. sugar
1 tbsp. salt
1 cake compressed yeast
2 eggs, well beaten
1 tsp. nutmeg
4 tsp. leaf sage
4 tsp. caraway seed
8 c. sifted enriched flour
4 tbsp. shortening

Scald milk. Add sugar and salt. Cool to lukewarm. Crumble in yeast and stir until dissolved. Add eggs, nutmeg, sage, caraway seed and half the flour. Beat until smooth. Add melted shortening and remaining flour, or enough to make easily handled dough. Knead dough quickly and lightly until smooth and elastic. Place dough in greased bowl. Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 2 hours.

When light, divide into 2 equal portions and shape into loaves. Place in greased bread pans. Cover and let rise until doubled in bulk, about 1 hour. Bake in hot oven (425 degrees) for 15 minutes, then reduce to moderate (375 degrees) and bake 35 minutes longer. Makes 2 loaves.