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Joe

Sage bread and some other ideas >>>

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Joined: Dec 14, 2005

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Posted to Thread #332 at 8:40 pm on Jan 5, 2006

Cornbread or any muffin-type quick bread, such as banana nut. Brioche dough would rise really high and be perfect for a dinner party. Here's a favorite savory focaccia recipe which I'm sure could be baked in small pans:

SAGE FOCACCIA

From Moosewood Collective. (Original recipe calls for rosemary, which is also good.)

Add:

3 tablespoons chopped fresh sage

to:

2/3 cup boiling water in a measuring cup

Let steep a few minutes. Add:

Ice cubes and/or cold water

to make a little more than 1 cup, and to bring the mixture to tepid. Add:

1 packet (2 tsp). dry yeast
1 tsp. sugar

Let stand until foamy. Place in a processor:

1 cup whole wheat flour
1 cup unbleached white flour
1 tsp. salt

With machine running, add yeast mixture until soft dough is formed. Process in:

1 tablespoon olive oil

Let the dough sit a few minutes, them process for 30 seconds. Turn out onto floured surface and knead 50 strokes by hand. Place in an oiled bowl, turning to coat, and cover with plastic wrap.

(To make dough by hand, steep the sage in 1 cup boiling water in a large bowl. When cool enough, add sugar and yeast. When foamy, stir in remaining dough ingredients and knead by hand until smooth and elastic)

Let dough rise until 2-3 times its original size, about 1-1/2 hours.

Turn out onto floured surface and roll or stretch, like a pizza, into a round about 12". Transfer to oiled baking sheet or pizza pan. Cover with plastic and let rise until puffed up, about 45 minutes to 1 hour. Meanwhile, preheat oven to 375 F.

Brush with:

2 tablespoons olive oil

With two fingers, poke depressions all over the surface. Arrange on top:

3-4 Sage sprigs

Sprinkle with:

1 tsp. coarse sea salt

Bake until golden, about 25 minutes.
Serve with olive oil and balsamic vinegar.


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