Herb bread

A round loaf, subtly seasoned with sage, celery seed, and nutmeg. Couldn't taste better!-
1 package active dry yeast or 1 cake compressed yeast
1/4 cup water
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3/4 cup milk, scalded
2 tablespoons sugar
2 tablespoons shortening
1 1/2 teaspoons salt
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3 to 3 1/2 cups sifted enriched flour
2 teaspoons celery seed or caraway seed
1 teaspoon ground sage
1/2 teaspoon nutmeg
1 beaten egg

Soften the active dry yeast in warm water or compressed yeast in lukewarm water. Combine milk, sugar, shortening, and salt; cool to lukewarm. Add about half of the flour and mix well. Add celery seed, sage, nutmeg, softened yeast, and egg; beat till smooth. Add remaining flour or enough to make a moderately soft dough. Turn out on lightly floured surface; cover and let rest 10 minutes. Knead till smooth and elastic, about 8 minutes. Place in lightly greased bowl, turning once to coat surface; cover and let rise in warm place till double (about 11/2 hours). Punch down; let rest 10 to 15 minutes. Shape in round loaf and place in greased 8- or 9-inch pie plate or on greased baking sheet. Cover and let loaf rise in warm place till double (45 to 60 minutes). Bake in hot oven (400 degrees) 35 minutes or till done. Tasting-Test kitchen note: To glaze top, brush with slightly beaten egg white before baking. Sprinkle with additional celery seed if you like.