I grow my own sage just so I can bake this tasty bread. The incentive of a cup of tea served with a slice of this bread make my efforts worthwhile.—Roberta Van Anda, Rumson, New Jersey
- 1/2 cup milk
- 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- In a small saucepan, heat milk and sage just until warm (do not boil); set aside to cool. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk mixture.
- Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 6 servings.
Originally published as Sage Tea Bread in Taste of Home October/November 1999, p41
Reviews for Sage Tea Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review