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Sage-Apple Cider Bread

 Sage-Apple Cider Bread
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
16 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm apple cider or juice (110° - 115°)
  • 2 cups King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons 2% milk

Directions

  • 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.

2 of 2

Sage-Apple Cider Bread (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 slice equals 141 calories, 4 g fat (3 g saturated fat), 23 mg cholesterol, 145 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.