"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, July 27, 2010

Country Sage Bread

All I can say about this bread is FLAVOR FUSION!!!  It will have your taste buds doing a happy dance with the first bite.
The unique combination of sage, celery seed and nutmeg makes this bread deliciously different.  I was able to use fresh rubbed sage  out of my little herb garden which may have enriched the flavor some..

16 ServingsPrep: 20 min. + rising Bake: 35 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 2 teaspoons celery seed
  • 1-1/2 teaspoons salt
  • 1 teaspoon rubbed sage
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1 egg
  • 3 to 3-1/2 cups all-purpose flour


  • 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. Yield: 1 loaf (16 slices).
    Nutrition Facts: 1 serving (1 slice) equals 119 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 232 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
    © Taste of Home 2009 

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