Mix milk and sugar in with yeast and stir to dissolve completely. Stir in eggs, nutmeg, sage, caraway seeds, and flour. Beat til smooth. Beat in shortening that has been melted and cooled. Work in flour with hands. When dough is well mixed, knead gently til smooth and elastic. Place in greased bowl and turn. Cover with damp cloth. Keep dough at 80-85F til double, about 2 hours. Divide into 2 equal parts. Round up each part on board, cover with towel, and let rest 15 min to make it easy to handle. Mold each into a loaf, and place in greased 8x4 inch bread loaf pan. Cover with damp cloth. Let rise til double, about 1 hour. Bake 10 min in 425F oven then about 30 min in 375F oven.
Original recipe really calls for 3-3 1/2 cups flour for the last amount listed.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 19.2mg||6 %|
|Sodium 18mg||1 %|
|Potassium 105mg||3 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 33.5g|
|Protein 5.7g||8 %|
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Calories per serving: 193
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