Wild Sage Bread Recipes

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WILD SAGE BREAD



Wild Sage Bread image

Cooking time includes time for all risings. This makes an excellent bread to make stuffing for your Thanksgiving turkey. Or just eat plain with butter.

Provided by Nyteglori

Categories     Yeast Breads

Time 2h40m

Yield 1 loaf

Number Of Ingredients 9

1 (1/4 ounce) package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon shortening, melted
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour

Steps:

  • Combine sugar, sage, salt, baking soda and flour.
  • Dissolve yeast in 1/4 cup warm water.
  • Beat egg and cottage cheese together until smooth.
  • Add melted shortening and yeast.
  • Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.
  • Cover dough with cloth and put in warm place until double in bulk (about 1 hour).
  • Punch dough down, knead for one minute and place in well-greased pan.
  • Cover and let rise for 40 minutes.
  • Bake in a 350-degree oven for 50 minutes.
  • Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

BASIL AND SAGE BREAD



Basil and Sage Bread image

Although time consuming (3 rises) this bread is delicious with winter stews and soup. Recipe source: Bon Appetit (February, 1985). Prep time includes rises.

Provided by ellie_

Categories     Yeast Breads

Time 6h

Yield 2 14inch baguette loaves

Number Of Ingredients 11

1 envelope dry yeast
1 cup warm water
2 1/2 cups rye flour or 3 cups whole wheat flour
3 cups white flour
1/4 cup olive oil
1/2 cup water or 1/2 cup white wine
1 3/4 teaspoons salt
1/4 teaspoon pepper
1/2 cup warm water
4 teaspoons dried basil
1/4 teaspoon dried sage

Steps:

  • Sprinkle yeast over 1 cup water in large bowl, stir to dissove.
  • Let stand for 5 minutes.
  • Mix rye and white flour together to equal 6 cups flour.
  • Mix 1 1/2 cups flour in with yeast/water, stir well.
  • Sprinkle 1/2 cup flour over dough.
  • Cover with plastic wrap or damp towel and let rise in warm area until doubled (1 1/2 hours).
  • Heat oil in skillet over low heat.
  • Add basil and sage, stir about 1 minute.
  • Remove from heat and cool.
  • Blend 1 cup of flour, oil mixture, 1/2 cup water (or wine), salt and pepper into dough using a dough hook or by hand.
  • Slowly add remainlng 1/2 cup water.
  • Stir in remaining 2 1/2 cups flour, 1/2 cup at a time until dough is smooth and elastic (10 minutes if using dough hook), adding more flour if dough is still sticky.
  • Grease large bowl.
  • Add dough, turning to coat all sides of dough.
  • Cover bowl and let rise until doubled (1 1/2 hours).
  • Grease two baking sheets.
  • Punch dough down.
  • Divide dough in half.
  • Form each piece of dough into a 14-inch long loaf.
  • Place on baking sheets, seam side down.
  • Let rise in warm area until almost double (1 hour).
  • Preheat oven to 400-degrees F.
  • Slash tops of loaves with knife.
  • Bake bread 50-60 minutes or until bread sounds hollow when tapped on bottom and is golden brown.

Nutrition Facts : Calories 1387.3, Fat 31.3, SaturatedFat 4.3, Sodium 2050, Carbohydrate 244.3, Fiber 25.1, Sugar 1.9, Protein 32.9

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