Country Sage Loaves Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 1 teaspoon sugar
• 1/4 cup toasted wheat germ
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• 2 teaspoons rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon ground nutmeg
• 2 to 2-1/2 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in warm water. Stir in sugar; let stand for 5 minutes. Add the wheat germ, oil, honey, sage, salt, rosemary, nutmeg and 1-1/2 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 45 minutes.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into two oval loaves. Place on a greased baking sheet. Cover and let rise until doubled, about 15 minutes.
• With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 400° for 13-17 minutes or until golden brown. Remove from pan to wire racks to cool. Yield: 2 loaves (16 slices each).

Country Sage Loaves published in Taste of Home October/November 2002, p18