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Country Sage Bread

 Country Sage Bread
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.
16 ServingsPrep: 20 min. + rising Bake: 35 min.

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour

Directions

  • 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

2 of 2

Country Sage Bread (continued)

Directions (continued)

  • 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).
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.