Family Favorites...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"


  1. I can never resist a new bread recipe, and this one was worth the try. The aroma while it bakes is fantastic--it made me think of a rich soup, for some reason. It was deliciously dense and chewy warm from the oven and from the toaster. I think it would make amazing croutons! It doubled nicely on 2nd rise. I didn't get much oven spring using the bigger 9 x 5 pan, but the texture was very even, so I was satisfied I did a good job. My family pounced on it as usual, and delivered the opinion, mouths stuffed full of bread & butter, that it was very good but not as wonderful as your Honey Oatmeal bread, their #1 favorite.

    I am still learning the ins and outs of instant yeast. I recently bought a 1-lb bag (plus a cute little 2-1/4 measuring spoon) to save money and to eliminate the "proofing" step. But the stuff never reacts the way I expect it to. For example, this loaf had NO expansion whatsoever during the 10 minute rest (it did make me wonder if something was wrong with the yeast). Yet when I make the Honey Oatmeal bread, it balloons during the 10-minute rest, and just keeps going. It's so vigorous it seems to grow while you watch it! So why the difference? I have NO idea! But that's the fun of baking bread--the results have always been yummy, if not picture perfect! :^) So much to learn!

    Thanks for another great recipe! Sue

    1. Glad you tried this isn't our "daily bread", but nice for a change. So many good bread little time.


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