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The Bread Baker Bible

The Bread Baker Bible

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Publicado porlokikg

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Categories:Types, Recipes/Menus
Published by: lokikg on Sep 20, 2009
Copyright:Attribution Non-commercial

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11/06/2012

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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 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 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. Preheat the oven to 350 degrees F.

Bake the bread about 40 minutes, 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.

White Sage Bread

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