Sage Bread

This bread recipe won a blue ribbon at the huge Clay County Fair in Spencer, Iowa for Janice Nostrom of Humbolt.  I can see why – it smells heavenly while baking and needs nothing more than butter to be delicious.  It was great with a pasta salad, for sandwiches or simply toasted.   
I made this recipe with my mixer and instant yeast.  Check out our mixer bread information HERE.  Remember, you can also make this recipe by hand too, the way I did for years.    

Sage Bread

  1            Cup  Warm Water -- 120°-125°

  3 1/3     Cups  Flour, All-purpose -- 14 3/4 ounces

     1/4     Cup  Dry Milk

  1 1/2     Teaspoons  Instant Yeast

  1            Tablespoon  Sugar

  1            Tablespoon  Brown Sugar

  1             Teaspoon  Salt

  2             Tablespoons  Cornmeal

  4 1/2      Teaspoons  Dried Onion Flakes

  1 1/2      Teaspoons  Celery Seed

     3/4      Teaspoon  Poultry Seasoning

     1/2      Teaspoon  Sage

     1/2      Teaspoon  Black Pepper

  2 1/2      Tablespoons  Butter -- softened

In large mixing bowl, combine all dry ingredients except 1 cup flour.

Add water slowly while mixing with paddle attachment at low speed; add remaining flour until dough leaves sides of bowl.  Beat at medium-low speed for 2 minutes.  Change to dough hook and knead for 6 minutes, or turn out onto lightly floured surface and knead for 7-8 minutes.

Cover and let rest in a warm place 10 minutes.  Shape into a loaf and let rise in well-greased pan, in warm place, covered, until nearly doubled, about 25-30 minutes.  (I used a 4 x 12" pan, a 4 1/2 x 8 1/2 or a 9 x 5" pan would also work.)

Or shape into 2 balls and let rise on a greased baking sheet.

Bake at 350° for 25 minutes for 2 round loaves, or 30 minutes for a single large loaf, or until bread reaches 190° - 200° with an instant-read thermometer.  Cool on a wire rack; brush with softened butter if desired.

**If you don’t use instant or quick rise yeast, let the dough rise 45 minutes the first time.  

  "America's Hometown Recipe Book"