1 1/4 cups warm (not hot) water
1 package Fleischmann's Active Dry Yeast
2 tablespoons soft shortening
2 teaspoons salt
2 tablespoons sugar
1 teaspoon caraway seeds
1/2 teaspoon nutmeg
1/2 teaspoon powdered sage
3 cups sifted flour

Pour warm water into a large mixing bowl. Sprinkle yeast over water, stir until dissolved. Add shortening, salt, sugar, caraway seeds, nutmeg, sage and 1 1/2 cups of flour. Beat 2 minutes at medium speed with an electric mixer. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place until doubled in size (about 30 minutes).

When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3 inch loaf pan. Let rise in warm place until edge of batter reaches 1/2 inch from top of pan (about 40 minutes).

Bake at 375 degrees for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with melted butter. Cool. Serve warm with your favorite seasoned olive oil for dipping.