"Sage is my favorite seasoning, so I'm always pleased to fix and serve these rugged golden loaves," relates field editor Geraldine Grisdale of Mt. Pleasant, Michigan. "They're crusty on the outside and chewy inside."
- 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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