White Sage Bread
White Sage Bread
2 1/2 cups all-purpose flour
2 tsps finely chopped fresh sage leaves
1 tsp salt
1/2 tsp baking soda
1 package active dry yeast
1/4 cup lukewarm water
1 egg
1 cup cottage cheese
2 Tbsp unsalted butter, melted
Crushed roasted pinons or coarse kosher salt (optional)
Combine flour, sage, salt & baking soda
Dissolve yeast in the lukewarm water
In a food processor, blend egg & cottage cheese until smooth
Add 1 tbsp of the butter & 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 & let rest in a warm place until doubled in bulk, about 1 hour
Punch down the dough & knead it on a lightly floured surface about 4 min
Divide the dough in half & shape each part into a ball
Place the dough balls on a baking sheet, cover with a dry cloth, & let rise 15 min more
Preheat the oven to 350 deg F
Bake the bread about 40 min, until well risen, golden, & hollow-sounding when tapped
Brush the top with remaining butter & sprinkle with crushed roasted pinons (pine nuts) or coarse salt, if desired
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