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White Sage Bread

RG

Ingredients

  • 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)

Instructions

  1. Combine flour, sage, salt and baking soda.
  2. Dissolve yeast in the lukewarm water.
  3. In a food processor, blend egg and cottage cheese until smooth.
  4. Add 1 tablespoon of the butter and the yeast water. Mix again, then transfer to a large bowl.
  5. 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.
  6. Punch down the dough and knead it on a lightly floured surface about 4 minutes.
  7. 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.
  8. Heat the oven to 350 degrees F.
  9. Bake the bread for about 40 minutes, until well risen, golden, and hollow-sounding when tapped.
  10. Brush the top with remaining butter and sprinkle with crushed roasted pinons (pine nuts) or coarse salt, if desired.

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