Herb Bread

1 cup warm milk (70° to 80°)
1 egg
2 tablespoons butter, softened, divided
2 tablespoons sugar
1 teaspoon salt
2 teaspoons caraway seeds
1-1/2 teaspoons poppy seeds
1-1/2 teaspoons dried minced onion
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
2 cups bread flour
1 cup whole wheat flour
1-1/2 teaspoons active dry yeast

In bread machine pan, place the milk, egg, 1 tablespoon butter, sugar, salt, caraway seeds, poppy seeds, onion, sage, nutmeg, flours and yeast in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Punch down; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack. Melt remaining butter; brush over loaf. Makes 1 loaf (16 slices).