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.
**If you don’t use instant or quick rise yeast, let the dough rise 45 minutes the first time.
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