Sage Bread
Sage Bread
This savory herb bread can be mixed with a regular mixer. Use a heavy-duty mixer to double the recipe and make 3 slightly larger loaves in 9- x 5-inch loaf pans. Give them more time to rise; bake at 375° for 30 minutes or until golden.
Ingrediënten
Makes 2 loaves
Prep: 21 min., Bake: 35 min., Cook: 8 min., Rise: 50 min., Other: 10 min.
- 2¼ to 2½ cups all-purpose flour divided
- 2 cups whole wheat flour
- 2 ¼-ounce envelopes active dry yeast
- 1 tablespoon minced fresh sage
- 1¾ cups milk
- ¼ cup firmly packed light brown sugar
- 2½ tablespoons butter or margarine
- 1 teaspoon salt
- ¼ cup plus 2 tablespoons yellow cornmeal divided
- 1 large egg lightly beaten
- 1 tablespoon water
- Fresh sage leaves
Instructies
- Combine 1 cup all-purpose flour, whole wheat flour, yeast, and minced sage in a large bowl; stir well.
- Place milk and next 3 ingredients in a saucepan; cook over low heat until butter melts, stirring often.
- Cool to 120° to 130°.
- Gradually add milk mixture to flour mixture, beating 30 seconds at low speed with an electric mixer.
- Beat 3 more minutes at medium-high speed.
- Gradually stir in ¼ cup cornmeal and remaining 1¼ to 1½ cups all-purpose flour to make a soft dough.
- Turn dough out onto a floured surface, and knead until smooth and elastic (about 6 to 8 minutes).
- Shape into a ball.
- Place in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
- Punch dough down.
- Turn out onto a lightly floured surface; knead lightly 4 or 5 times.
- Divide in half.
- Cover; let rest 10 minutes.
- Lightly grease a baking sheet; sprinkle with remaining 2 tablespoons cornmeal.
- Shape each half of dough into an 8½- x 4½-inch loaf.
- Place on prepared baking sheet.
- Combine egg and water, stirring well.
- Brush loaves with egg mixture.
- Place sage leaves on top of loaves.
- Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
- Brush again with egg mixture.
- (Do not brush sage leaves.
- )
- Bake at 375° for 25 to 35 minutes or until golden; cover with aluminum foil last 15 minutes, if necessary, to prevent excessive browning.
- Cool on a wire rack.
