Who knew sage and apple cider would create such a fantastic bread? This versatile loaf that has just a hint of sweetness makes wonderful sandwiches or stuffing. —Christine Wendland, Browns Mills, New Jersey
Recommended: Fall Breads
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm apple cider or juice (110° - 115°)
- 2 cups bread flour
- 1/3 cup butter, melted
- 2 tablespoons sugar
- 1 egg
- 1/4 cup fresh sage, thinly sliced
- 3/4 teaspoon salt
- 1-1/4 to 1-3/4 cups all-purpose flour
- 2 teaspoons 2% milk
- In a large bowl, dissolve yeast in warm cider. Add the bread flour, butter, sugar, egg, sage and salt. Beat on medium speed for 3 minutes. Stir in enough all-purpose flour to form a firm dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface. Shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 40 minutes. Brush with milk.
- Bake at 375° for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Originally published as Sage-Apple Cider Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p132
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