Recipe Details

Summary

Name: Basil & Sage Bread

Category: Breads

1 Yeast; dry; envelope

1/4 ts Sage; crumbled dried

1 c Water; warm (105-115~)

1/2 c Dry white wine

5 1/2 c All purpose flour

1 3/4 ts Salt

1/4 c Olive oil

1/4 ts Pepper; freshly ground

4 ts Basil; crumbled dried

1/2 c Water; warm (105-115~)

(Makes 2 baguettes.)

Sprinkle yeast over 1 cup water in bowl of heavy-duty

electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1

1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let

rise in warm draft-free area until doubled, about 1 1/2 hours. Heat oil in

heavy small skillet over low heat. Add basil and sage and stir until

aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture, wine, salt

and pepper into dough, using dough hook. Slowly add remaining 1/2 cup

water. Stir in 2 1/2 cups flour 1/2 cup at a time. Knead dough in mixer

until smooth and resilient, about 10 minutes, adding more all purpose flour

if sticky. Grease large bowl. Add dough, turning to coat entire surface.

Cover bowl. Let dough rise in warm draft-free area until doubled, about 1

1/4 hours. Grease two baking sheets. Punch dough down. Divide in half. Form

each piece into 14-inch-long loaf. Place on prepared sheets, seam side

down. Let rise in warm draft-free area until almost doubled, about 1 hour.

Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake until

breads sound hollow when tapped on bottom, about 50 minutes. Cool on wire

racks before serving.