Homemade Sage Bread

Votes: 1

Time: 3 hours 15 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 49, total fat 2 G., saturated fats G., proteins 1 G., carbohydrates 7 G., fiber G., cholesterol mg, sodium mg, sugar G.

Ground sage and hints of orange give this bread a sophisticated flavor that's hard to resist. Even novice cooks can handle this recipe. The result is a fragrant loaf with an airy crumb. Toasted with orange marmalade, this bread makes a wonderful breakfast, and slices with cheese and fresh fruit make a perfect addition to a picnic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. bakery flour (approximately) *
1/2 cup orange juice
1/2 cup water
1/2 tbsp vegetable oil
2 tsp grated orange zest
2 teaspoons of sugar
2 - 1/2 tsp active dry yeast
1 tsp sage (finely ground)
1 teaspoon of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, bread flour, Orange juice, sage

Cooking the dish according to the recipe:

Place orange juice, water, vegetable oil, zest, sugar, yeast, sage, and salt in a large bowl. Mix until the yeast and sugar are dissolved.
Stir in flour (1/2 cup at a time) until a soft dough forms.

Turn the dough out onto a floured board. Knead for about 5 minutes. Add more flour (1 tablespoon at a time) if necessary.

Place the dough in an oiled bowl and turn it over until the top is slightly oiled.

Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size.
Press the dough into the dough. After you've punched it down, turn it out onto a lightly floured board. Knead the dough briefly for about 2 minutes to release any air bubbles.
Shape the dough into a loaf and place it in a greased 9 x 5 x 2.5 inch loaf pan. Cover the dough and let it rise for about 30 minutes, or until it has doubled in size.
Bake at 190°C for 45 minutes or until golden brown.

Note *

Bread flour contains more gluten than all-purpose flour. This means bread made with it will rise more. You can make your own bread flour by adding 3 grams of gluten for every 150 grams of wheat flour used in the recipe..