Wild Sage Bread Recipes

WILD SAGE BREAD

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.

COUNTRY SAGE BREAD

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.

BASIL AND SAGE BREAD

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.