Recipe For Cooking White Sage Bread

Toast Oven Breads :: Sweet and Savory Yeast Breads

White Sage Bread

2 1/2 C. flour
2 tea. finely chopped fresh sage leaves
1 tea. salt
1/2 tea. baking soda
1/4 C. lukewarm water
1 egg
1 C. cottage cheese
2 Tbsp. unsalted butter, melted
Crushed roasted piñons 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 Tbsp. of the butter and the yeast water. Mix again, then transfer to a lrg. 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 hr..

Punch down the dough and knead it on a lightly floured surface about 4 min.

Divide the dough in half and shape each part into a ball. Place the dough balls on a cookie sheet, cover with a dry cloth, and let rise 15 min. more. Preheat the oven to 350 degrees F.

Bake the bread about 40 min., until well risen, golden, and hollow-sounding when tapped. Brush the top with remaining butter and sprinkle with crushed roasted piñons (pine nuts) or coarse salt, if desired.