- 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 canola 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
- 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; shape into two loaves. Place on a greased baking sheet. Cover and let rise until doubled, about 30 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).
Originally published as Country Sage Loaves in Taste of Home October/November 2002, p18
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