Show Subscription Form

Country Sage Bread Recipe

Read Reviews
4 1
Publisher Photo
This recipe was given to me more than 15 years ago by a friend. The unique combination of sage, celery seed and nutmeg makes this bread deliciously different.
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min.
MAKES: 16 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Country Sage Bread in Best of Country Breads 2000, p65

Reviews for Country Sage Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 23, 2014

"Am particularly fond of the herb, sage. Kinda stumbled upon this recipe. As a Type I iabetic, must limit carbohydrates, so was pleased to see only 20 carbs per slice. Generally 1 carb is 15 mg., accarding to ADA. Will definitelymake soon. Thank you for sharing!"

Loading Image