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Sage-Wheat Bread
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Better Homes and Gardens New Baking Book

Serves/Makes:2 loaves

  • 2-1/2 Cups (600 ml) all purpose flour, plus or minus as needed
  • 2 pkg active dry yeast
  • 1 Tbs (15 ml) snipped fresh sage or 1 tsp (5 ml) dried
  • 1-3/4 Cups (425 ml) milk
  • 1/4 Cup (60 ml) packed brown sugar
  • 3 Tbs (45 ml) Butter
  • 2 tsp (10 ml) Salt
  • 2 Cups (475 ml) Whole Wheat Flour
  • 1/2 Cup (125 ml) Yellow Cornmeal
  • 1 slightly beaten egg
  • Fresh Sage sprigs (optional)
  • In large bowl combine 2 Cups (475 ml) of the flour, yeast, sage, set aside.
  • In medium sauce pan, heat milk, brown sugar, butter, and salt till warm and butter almost melts.
  • Add milk mixture to dry mixture.
  • Beat with electric mixer on low to medium speed for 30 seconds, scraping sides constantly.
  • Beat on high speed for 3 minutes.
  • Using a wooden spoon, stir in the whole wheat flour, cornmeal, and as much of the remaining flour as possible.
  • Turn the dough on to floured surface.
  • Knead in remaining flour to make stiff elastic dough (6-8 minutes).
  • Shape into a ball.
  • Place in greased bowl and turn once.
  • Cover let rise in warm place till doubled (1 to 1-1/2 hours)
  • Punch dough down and turn onto floured surface.
  • Divide in half, cover and let rest for 10 minutes.
  • Grease a baking sheet.
  • Shape each half into a ball and flatten on baking sheet to 5 inches diameter.
  • Cover let rise till doubled (30 - 40 minutes)
  • Brush loaves with beaten egg mixed with 1 Tbs (15 ml) water.
  • Bake 30 - 35 minutes at 375 degrees (200 C.).
  • Cover with foil for last 15 minutes if browning too much.
Try other herbs or spice combinations. Try substituting something else for the cornmeal after you get the hang of it. Better Homes and Gardens New Baking Book - p. 350

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