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"

5 comments:

  1. Looks good Sue, I can't wait to give this one a try.

    ReplyDelete
  2. My goodness this looks good! Thanks for sharing!

    ReplyDelete
  3. this bread would be wonderful used for dressing or stuffing come holiday season...all the flavors of the holidays....thank you

    ReplyDelete
  4. Was going thru your blog and was shocked to see a old family friend's name let alone a recipe from her. Jan bakes and just about anything she does is super. From Apple pie to bread sticks she has a knack for baking. Will try this one for sure. Lived in Iowa for 55 years then moved to Texas to the great Piney woods and away from the cold and snow of Iowa winters. I sure miss the Iowa springs, Summers and Falls but not the cold snowy winters. Charley in Uncertain,Texas. And Yes there really is a Uncertain, Texas it is in Harrison County Texas look it up. It is on the banks of Mysterious Caddo Lake.

    ReplyDelete
    Replies
    1. Well, Charley,
      I actually have heard of Caddo Lake...I graduated from high school in Collinsville, Texas, and attended North Texas in Denton, and lived in Dallas and Houston until I married.
      Always like to hear from Texans, even those transplanted from Iowa...since I'm transplanted the other way...married an Iowa boy 48 years ago!
      Wouldn't mind trying more of Jan's recipes...I got this very good one from a nice recipe booklet.
      Sue

      Delete

Hi...we'd love to hear from you.