Basil And Sage Bread Recipes

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MOZZARELLA BASIL BREAD



Mozzarella Basil Bread image

Soft, chewy, and cheesy!

Provided by Soups On...

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h20m

Yield 16

Number Of Ingredients 8

2 cups warm water (100 degrees F/40 degrees C)
1 tablespoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
4 cups bread flour, or as needed
1 cup shredded mozzarella cheese
¼ cup milk
1 tablespoon dried basil

Steps:

  • Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
  • Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
  • With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

Nutrition Facts : Calories 25.6 calories, Carbohydrate 1.5 g, Cholesterol 4.8 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 482.6 mg, Sugar 1 g

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

FOCACCIA WITH SAGE



Focaccia with Sage image

Categories     Bread     Herb     Bake     Vegetarian     Healthy     Vegan     Sage     Bon Appétit

Yield Makes 1 Focaccia

Number Of Ingredients 11

SPONGE
1/2 cup warm water (105°F. to 115°F.)
1 teaspoon dry yeast
3/4 cup unbleached all purpose flour
FOCACCIA
1 cup warm water (105°F. to 115°F.)
1 teaspoon dry yeast
1/4 cup plus 2 tablespoons olive oil
3 1/4 cups unbleached all purpose flour
3 tablespoons finely chopped fresh sage
3 teaspoons fine sea salt

Steps:

  • FOR SPONGE:
  • Place 1/2 cup water in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover with plastic. Let stand until very bubbly, about 45 minutes or less
  • FOR FOCACCIA:
  • Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir dissolved yeast mixture and 1/4 cup olive oil into sponge in large bowl. Stir in 1 cup flour. Stir in 2 tablespoons chopped sage and 2 teaspoons salt. Add remaining flour in 2 batches, mixing until well blended after each addition. Turn out dough onto lightly floured surface. Knead dough until soft and velvety, about 10 minutes.
  • Oil large bowl. Add dough, turning to coat with oil. Cover with plastic. Let dough rise in warm area until doubled, about 1 hour 15 minutes.
  • Oil 11x17-inch baking sheet. Punch down dough. Transfer to prepared sheet. Using oiled hands, press out dough to cover bottom of pan. Cover dough with kitchen towel. Let stand 10 minutes (dough will shrink).
  • Press out dough again to cover pan. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
  • Meanwhile, position rack in center of oven. Place baking stone on rack and preheat oven to 425°F. (Baking stones are available at cookware stores. Unglazed quarry tiles, available at tile stores and some building supply stores, can also be used. If unavailable, heat another baking sheet in oven 10 minutes).
  • Using fingertips, press dough all over, creating dimples. Drizzle dough with 2 tablespoons oil. Sprinkle with 1 tablespoon sage and 1 teaspoon salt.
  • Place pan directly on pizza stone. Spray oven with water from spray bottle. Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total. Transfer bread to rack. Cool slightly. Serve bread warm or at room temperature.

COUNTRY SAGE BREAD



Country Sage Bread image

This recipe was given to me more than 15 years ago by a friend. The unique combination of sage, celery seed and nutmeg makes this bread deliciously different.

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons celery seed
1-1/2 teaspoons salt
1 teaspoon rubbed sage
1/4 to 1/2 teaspoon ground nutmeg
1 egg
3 to 3-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, celery seed, salt, sage, nutmeg, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Shape into a round loaf. Place in a greased 8-in. or 9-in. pie plate. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 400° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Remove from pie plate to a wire rack to cool.

Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 232mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SAGE SAUSAGE BREAD



Sage Sausage Bread image

Perfect for a holiday brunch. My family enjoys this every Thanksgiving and Christmas. It makes good leftovers, too.

Provided by MRSMTAYLOR

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h

Yield 18

Number Of Ingredients 12

1 pound sage pork sausage
1 small onion, chopped
1 jalapeno pepper, chopped
½ cup shredded Swiss cheese
¼ cup grated Parmesan cheese
1 egg, beaten
¼ teaspoon hot pepper sauce
⅓ cup milk
2 cups buttermilk baking mix
¼ cup melted margarine
1 teaspoon salt
2 tablespoons chopped fresh parsley

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
  • In a large skillet over medium heat, cook and stir the sausage, onion, and jalapeno until the sausage is well browned, about 10 minutes. Drain; set aside to cool slightly.
  • Stir together the Swiss cheese, Parmesan cheese, egg, hot sauce, and milk in a large bowl. Stir in the biscuit mix, margarine, salt, and parsley. Add the sausage mixture; stir until well combined. Pour the mixture into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Serve warm or cold.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 9.3 g, Cholesterol 28.9 mg, Fat 11.5 g, Fiber 0.3 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 582 mg, Sugar 0.7 g

BASIL GARLIC BREAD



Basil Garlic Bread image

This is a must have accompaniment in my home. It goes well with Italian dishes to a simple salad dishes.-Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup butter
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1 loaf (8 ounces) French bread

Steps:

  • In a microwave-safe bowl, combine the butter, parsley, basil and garlic. Cover and microwave until butter is melted. Stir in cheese., Cut the bread in half lengthwise; place cut side down on an uncovered grill over medium heat for 2 minutes or until lightly toasted. Brush cut side with the butter mixture. Grill or broil 1-2 minutes longer.

Nutrition Facts : Calories 280 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 555mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

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