White Sage Bread
- 2 1/2 cups all-purpose flour
- 2 teaspoons finely chopped fresh sage leaves
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup lukewarm water
- 1 egg
- 1 cup cottage cheese
- 2 tablespoons unsalted butter, melted
- Crushed roasted pinons or coarse kosher salt (optional)
- Combine flour, sage, salt and baking soda.
- Dissolve yeast in the lukewarm water.
- In a food processor, blend egg and cottage cheese until smooth.
- Add 1 tablespoon of the butter and the yeast water. Mix again, then transfer to a large bowl.
- Gradually add flour mixture, kneading vigorously after each addition, until a stiff dough is formed. Cover with a dry cloth and let rest in a warm place until doubled in bulk, about 1 hour.
- Punch down the dough and knead it on a lightly floured surface about 4 minutes.
- Divide the dough in half and shape each part into a ball. Place the dough balls on a baking sheet, cover with a dry cloth, and let rise 15 minutes more.
- Heat the oven to 350 degrees F.
- Bake the bread for about 40 minutes, until well risen, golden, and hollow-sounding when tapped.
- Brush the top with remaining butter and sprinkle with crushed roasted pinons (pine nuts) or coarse salt, if desired.