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.
COUNTRY BREAD
Provided by Food Network
Time 7h35m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
- Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
- Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
- Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
- Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
- Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
- Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
- Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
- Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.
COUNTRY SAGE LOAVES
'Sage is my favorite seasoning, so I'm always pleased to fix and serve these rugged golden loaves,' relates field editor Geraldine Grisdale of Mt. Pleasant, Michigan. 'They're crusty on the outside and chewy inside.'
Provided by Allrecipes Member
Time 40m
Yield 32
Number Of Ingredients 11
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Stir in sugar; let stand for 5 minutes. Add the wheat germ, oil, honey, sage, salt, rosemary, nutmeg and 1-1/2 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 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into two oval loaves. Place on a greased baking sheet. Cover and let rise until doubled, about 15 minutes.
- With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 400 degrees F for 13-17 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 7.2 g, Cholesterol 0 mg, Fat 1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 61.4 mg, Sugar 0.8 g
COUNTRY SAGE LOAVES
'Sage is my favorite seasoning, so I'm always pleased to fix and serve these rugged golden loaves,' relates field editor Geraldine Grisdale of Mt. Pleasant, Michigan. 'They're crusty on the outside and chewy inside.'
Provided by Allrecipes Member
Time 40m
Yield 32
Number Of Ingredients 11
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Stir in sugar; let stand for 5 minutes. Add the wheat germ, oil, honey, sage, salt, rosemary, nutmeg and 1-1/2 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 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into two oval loaves. Place on a greased baking sheet. Cover and let rise until doubled, about 15 minutes.
- With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 400 degrees F for 13-17 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 7.2 g, Cholesterol 0 mg, Fat 1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 61.4 mg, Sugar 0.8 g
COUNTRY SAGE LOAVES
'Sage is my favorite seasoning, so I'm always pleased to fix and serve these rugged golden loaves,' relates field editor Geraldine Grisdale of Mt. Pleasant, Michigan. 'They're crusty on the outside and chewy inside.'
Provided by Allrecipes Member
Time 40m
Yield 32
Number Of Ingredients 11
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Stir in sugar; let stand for 5 minutes. Add the wheat germ, oil, honey, sage, salt, rosemary, nutmeg and 1-1/2 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 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into two oval loaves. Place on a greased baking sheet. Cover and let rise until doubled, about 15 minutes.
- With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 400 degrees F for 13-17 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 7.2 g, Cholesterol 0 mg, Fat 1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 61.4 mg, Sugar 0.8 g
COUNTRY SAGE LOAVES
Make and share this Country Sage Loaves recipe from Food.com.
Provided by Theresa Thunderbird
Categories Yeast Breads
Time 1h22m
Yield 1 loaf, 5 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl dissolve yeast in warm water.
- Stir in sugar and let stand for 5 minutes.
- Add the wheat germ, oil, honey, sage, salt, rosemary, nutmeg and 1 1/2 cups of flour.
- Beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled, about 45 minutes.
- Punch dough down.
- Turn onto a lightly floured surface,divide in half.
- Shape each half into 2 oval loaves.
- Place on a greased baking sheet.
- Cover and let rise until double,about 15 minutes.
- With a sharp knife, make 3 shallow slashes across the top of each loaf.
- Bake at 400°F for 13-17 minutes or until golden brown.
Nutrition Facts : Calories 273.4, Fat 6.7, SaturatedFat 1, Sodium 468.7, Carbohydrate 46.3, Fiber 2.6, Sugar 4.5, Protein 7.1
COUNTRY SAGE LOAVES
'Sage is my favorite seasoning, so I'm always pleased to fix and serve these rugged golden loaves,' relates field editor Geraldine Grisdale of Mt. Pleasant, Michigan. 'They're crusty on the outside and chewy inside.'
Provided by Allrecipes Member
Time 40m
Yield 32
Number Of Ingredients 11
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Stir in sugar; let stand for 5 minutes. Add the wheat germ, oil, honey, sage, salt, rosemary, nutmeg and 1-1/2 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 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into two oval loaves. Place on a greased baking sheet. Cover and let rise until doubled, about 15 minutes.
- With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 400 degrees F for 13-17 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 7.2 g, Cholesterol 0 mg, Fat 1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 61.4 mg, Sugar 0.8 g
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