Thursday, May 14, 2009

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 1/4 cup lukewarm water 1 egg 1 cup cottage cheese 2 tablespoons unsalted butter, melted Crushed roasted piñons 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 piñons (pine nuts) or coarse salt, if desired.

V−8 Bread


2 cups V−8 2 tablespoons butter 3 tablespoons granulated sugar 1 teaspoon salt Scant 1 teaspoon basil Scant 1 teaspoon oregano 1/2 cup grated Cheddar cheese 1/4 cup ketchup 1/4 cup warm water 1 package dry yeast 7 or more cups flour

Heat V−8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.

Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours).

Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour).

Bake at 350 degrees F for 25 to 35 minutes.