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white Sage Bread 2 1/2 Cups All-purpose Flour
2 Teaspoons Finely Chopped Fresh Sage Leaves
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Package Active Dry Yeast
1/4 Cup Lukewarm Water
1 Egg
1 Cup Cottage Cheese
2 Tablespoons Unsalted Butter, Melted
crushed Roasted Piņons Or Coarse Kosher Salt (optional) combine Flour, Sage, Salt And Baking Soda. Dissolve Yeast In The Lukewarm Water. In A Food Processor, Blend Egg And Cottage Cheese Until Smooth. Add 1 Tablespoon Of The Butter And The Yeast Water. Mix Again, Then Transfer To A Large Bowl. Gradually Add Flour Mixture, Kneading Vigorously After Each Addition, Until A Stiff Dough Is Formed. Cover With A Dry Cloth And Let Rest In A Warm Place Until Doubled In Bulk, About 1 Hour. punch Down The Dough And Knead It On A Lightly Floured Surface About 4 Minutes. Divide The Dough In Half And Shape Each Part Into A Ball. Place The Dough Balls On A Baking Sheet, Cover With A Dry Cloth, And Let Rise 15 Minutes More. Preheat The Oven To 350 Degrees F. Bake The Bread About 40 Minutes, Until Well Risen, Golden, And Hollow-sounding When Tapped. Brush The Top With Remaining Butter And Sprinkle With Crushed Roasted Piņons (pine Nuts) Or Coarse Salt, If Desired. |
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