Yeast- White Sage Bread
Source of Recipe
Beth Hensperger, "Breads of the Southwest" via Baltimore Sun 1/30/02
List of Ingredients
Makes 2 round loaves, about 10 slices each
1 1/4 cups warm water (105 degrees to 115 degrees)
3 tablespoons sugar or honey
1 package ( 1/4 ounce) active dry yeast
5 cups to 5 1/2 cups all-purpose flour
1/4 cup vegetable oil
2 tablespoons chopped fresh sage leaves, or 1 tablespoon dried
2 teaspoons salt
2 large eggs
1 1/4 cups small-curd cottage cheese
GLAZE:
1 egg white
1 tablespoon water
1/8 teaspoon salt
1/2 cup pine nuts, toasted, crushed
Recipe
Preparation time: 30 minutes; rising time: about 3 hours; baking time: 30 to 35 minutes
Put the warm water, sugar and yeast in a large bowl of electric mixer; stir to dissolve. Stir in 2 cups of the flour; beat until smooth, about 15 strokes. Cover loosely; let stand at room temperature until bubbly, about 1 hour.
Stir in 1 cup of the flour, oil, sage, salt, eggs and cottage cheese; beat on medium speed until smooth, about 1 minute. Add remaining flour, 1/2 cup at a time, beating on low speed until dough is soft and pulls away from the sides of the bowl.
Turn dough onto a lightly floured work surface; knead until soft and springy, 1-2 minutes. Place in a greased bowl; turn once to coat the top. Cover; let rise to room temperature until doubled, about 1 1/4 hours.
Grease a baking sheet or line with parchment paper. Turn dough onto clean work surface; divide into 2 equal portions. Form each into a tight round. Place on baking sheet; dust with flour. Cover loosely. Let rise at room temperature until doubled, about 50 minutes.
Heat oven to 350 degrees. Cut a large X on the top of each loaf, no more than 1/4 -inch deep.
For the glaze, whisk egg white, water and salt together until foamy. Brush loaves with glaze; sprinkle with pine nuts. Bake until loaves are golden-brown and sound hollow when tapped with your finger, 30 to 35 minutes. Remove from the baking sheet; cool on baking racks.
Per slice: 190 calories; 28 percent calories from fat; 6 grams fat; 1.2 grams saturated fat; 25 milligrams cholesterol; 320 milligrams sodium; 27 grams carbohydrate; 7 grams protein; 1 gram fiber
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