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1
In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
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2
In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
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3
When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
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4
Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
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5
Mix in the nuts.
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6
Add just enough flour to make a soft, nonsticky dough.
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7
Turn out on a lightly floured surface, knead until the dough is satiny.
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8
Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
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9
Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
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10
Knock the dough back and shape into a loaf.
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11
Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
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12
Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
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13
Turn out to cool on a wire rack.
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14
Slice thickly and store in a plastic bag to keep it moist.
