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.

1 comment: