“On Friday nights, my daughters and I try new recipes,” relates Harriet Stichter of Milford, Indiana. “Two of my daughters have herb gardens, so we like to experiment with different herbs. This recipe for sage bread is one we really like.”
- 2 to 2-1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1 to 2 tablespoons minced fresh sage
- 1 teaspoon salt
- 1-3/4 cups fat-free milk
- 1/4 cup butter, cubed
- 2 cups whole wheat flour
- 1/2 cup plus 2 tablespoons cornmeal, divided
- In a large bowl, combine 1 cup flour, brown sugar, yeast, sage and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add whole wheat flour and 1/2 cup cornmeal; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes.
- Coat two baking sheets with cooking spray and sprinkle with remaining cornmeal; set aside. Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each piece into a roll.
- Place 2 in. apart on prepared baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Yield: 20 rolls.
Originally published as Whole Wheat Sage Rolls in Light & Tasty February/March 2007, p49
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