COUNTRY SAGE BREAD
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
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.
WILD SAGE BREAD
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
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.
SHALLOT SAGE BREAD
Make and share this Shallot Sage Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a skillet melt the 1 tbsp butter,cook shallots 2-3 minutes or until translucent.
- Set aside.
- In a large mixing bowl,stir together 2 cups of the flour,yeast and sage,set aside.
- Heat and stir water,butter,sugar and salt just until warm (120-130) and butter almost melts.
- Add shallots and water mixture to flour mixture.
- Beat with electric mixer on low speed 30 seconds,scraping bowl.
- Beat on high speed 3 minutes.
- Stir in as much of the remaning flour as you can.
- Turn dough out onto lightly floured surface.
- Knead in enough of the remaning flour to make a moderately soft dough that is smooth and elastic.
- Shape into a ball.
- Place dough in a lightly greased bowl,turning once.
- Cover and let rise in warm place until double,about 1 hour.
- Punch dough down.
- Turn dough onto lightly floured surface.
- Divide in half.
- Cover,let rest 10 minutes.
- Grease 2 baking sheets,set adide.
- Shape each half of the dough into a 6 inch round loaf,tucking edged beneath.
- With a sharp knife make 3 wvwnly spaced 3 inch cuts toward center of rounds.
- Place rounds on prepared baking sheets.
- Cover and let rise in warm place until nearly double,30-40 minutes.
- Bake in 375 oven 40 minutes.
- Remove from pans and cool on racks.
Nutrition Facts : Calories 1793.5, Fat 27.5, SaturatedFat 15.3, Cholesterol 61.1, Sodium 767.9, Carbohydrate 334.9, Fiber 12.8, Sugar 13.7, Protein 46.3
SWEETBREADS
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg
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