Herb Bread

This morning, having put the kettle on to boil for coffee, I kneaded the rest of the ingredients into the Herb Bread.
1 1/2 tsp. yeast,
1 cup unbleached white flour
4 tsp. celery seed
1 tsp. rubbed sage
1 tsp. ground nutmeg
2 eggs
4 Tbsp, butter, melted
1 tsp. salt
Enough whole wheat flour to make a moderately stiff dough.
I kneaded this for several minutes, and then covered it up in an oiled bowl to let it rise while I worked on my Latin homework. Since it had been in the fridge all night, the dough was rather cold, so I knew it would take at least two to three hours to rise. It had risen emphatically when I came downstairs again, so I punched it down, and shaped it into loaves, putting them into greased loaf pans. I let them rise again, at room temperature, as before, and came back about an hour later to bake them. I baked them at 400 degrees F. for 10 minutes, and then turned the heat down to 375, and baked the loaves for another 25 minutes. To test to see if your loaves are done , remove a loaf from the pan, and tap the bottom of the loaf with your fingers. If it sounds hollow, it's done.
This recipe makes twice the batch that the original Better Homes & Gardens recipe did, and I also used half the yeast that they did. If you want to try using more yeast, be my guest.