BUTTERMILK HERB BREAD

2 packages active dry yeast
1/4 cup warm water (105 to 115°)
2 teaspoons caraway seed
1/2 teaspoon crumbled leaf sage
1/2 teaspoon ground nutmeg
1-1/4 cups buttermilk
4-1/2 to 5 cups all-purpose flour *
1/4 cup shortening
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
Margarine or butter. softened

Dissolve yeast in warm water in large mixer bowl. Stir in caraway seed. sage and nutmeg. Add buttermilk, 2-1/2 cups of the flour, the shortening. sugar. baking powder and salt. Beat on low speed. scraping bowl constantly. 30 seconds. Beat on medium speed. scraping bowl occasionally, 2 minutes. Stir in remaining flour. (Dough should remain soft and slightly sticky.)
Turn dough onto well-floured surface; knead until smooth, about 5 minutes. Roll dough into rectangle. 18x9 inches. Roll up, beginning at narrow end. Press each end with side of hand to seal; fold ends under. Place loaf seam side down in greased loaf pan. 9x5x3 inches. Brush loaf lightly with margarine. Let rise until double, about 1 hour. (Dough in center should be about 2 inches above pan.)
Heat oven to 425 degrees - Place oven rack in lowest position or bread will brown too quickly. Bake 30 to 35 minutes. (If loaf is browning too quickly, cover with aluminum foil for last 15 minutes of baking.) Immediately remove from pan; cool on wire rack. For soft. shiny crust. brush top with margarine or shortening if desired.
1 loaf (20 slices).
* if using self-rising flour, omit baking powder and salt.
Variations
Garlic Bread: Omit caraway seed, leaf sage and nutmeg. Add 1/4 teaspoon garlic powder.
Whole Wheat Bread: Omit caraway seed. leaf sage and nutmeg. Substitute 1-1/2 cups all-purpose flour and 1 cup whole wheat flour for the first addition of flour; substitute 2 cups whole wheat flour for the second addition of flour.