Tuesday, May 1, 2012

BBD#49: Italian Whole Wheat Sage Bread

Manuela from Cravo e Canela - Uma Cozinha no Brasil is the host of this month's Bread Baking Day. She chose the theme of Pizza or/and Italian Breads.

Of course, I should have written this post when I made the bread, not weeks after, at the last possible moment.  But, there you go.

It was a lovely, tasty bread with a mild sage flavor, and it went well with just about every meal.  I didn't try it with jam, but who knows, it might have worked with that, too.

Manuela will have the roundup posted in the next few days.

As always, thanks goes to Zorra for her inspiration and support of bread baking.  Stop by her blog, too, for delicious posts.

Italian Whole Wheat Sage Bread
(adapted from Better Homes and Gardens Best Bread Machine Recipes)

1 cup water
1 tablespoon olive oil
2 cups bread flour
1 cup whole wheat flour
1 teaspoon sugar
2 teaspoons snipped fresh sage
3/4 teaspoon salt
1 teaspoon active dry yeast

Add ingredients to your bread machine according to the manufacturer's directions.  Select the appropriate cycle and push the button.

When the cycle has ended, remove the dough.  Let it rest 5 minutes, then shape into 2 loaves.  Let rise until nearly double, then bake at 350 degrees F for 30 to 40 minutes, or until golden on top.  The inside temperature should be between 190 and 200 degrees F.

1 comment:

Elizabeth said...

I adore sage but have only ever thought of putting it onto focaccia, never right into bread. This loaf looks wonderful, Judy. What beautiful slashes.