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Country Sage Bread
SUBMITTED BY:
Norma Round
PHOTO BY:
gina brown
"This recipe was given to me more than 15 years ago by a friend. The unique combination of sage, celery seed and nutmeg makes this bread deliciously different."
RECIPE RATING:
Read Reviews
(3)
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PREP TIME
20 Min
COOK TIME
35 Min
READY IN
55 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3/4 cup warm milk (110 to 115 degrees F)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons celery seed
1 1/2 teaspoons salt
1 teaspoon rubbed sage
1/4 teaspoon ground nutmeg
1 egg
3 cups all-purpose flour
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DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, celery seed, salt, sage, nutmeg, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Shape into a round loaf. Place in a greased 8-in. or 9-in. pie plate. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400 degrees F for 35-40 minutes or until golden brown. Remove from pie plate to a wire rack to cool.
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REVIEWS
Reviewed on Feb. 25, 2008 by
gina brown
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gina brown
Feb. 25, 2008
My grandson and I made this bread together and it was simple and easy. I followed the recipe exactly as written. VERY GOOD!!! I made a turkey and cheese sandwich with it. Thought it was Thanksgiving again;). Thought about making stuffing with the rest..YUMMY!!
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1 user found this review helpful
My grandson and I made this bread together and it was simple and easy. I followed the recipe...
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Reviewed on Feb. 24, 2008 by
pomplemousse
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pomplemousse
Feb. 24, 2008
Absolutely wonderful! I can taste both the sage and celery throughout the bread (a bit more of the celery) and it's great plain or with a bit of cheese. This one's a keeper! I brushed the top with egg and sprinkled a few more celery seeds on top to make it look a little more rustic. I don't think you really need the egg, though, as it turned out really dark. Mine rose a bit high, too, so not everyone may need the stated rise time. Still, wonderful bread adn would be great as a regular loaf too.
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1 user found this review helpful
Absolutely wonderful! I can taste both the sage and celery throughout the bread (a bit more...
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Reviewed on Feb. 7, 2008 by
StephieLynn
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StephieLynn
Feb. 7, 2008
Excellent Recipe! Not as much flavor as I'd hoped but a fantastic hit none the less. Everyone in my family loves it, especially with Italian soups.
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0 users found this review helpful
Excellent Recipe! Not as much flavor as I'd hoped but a fantastic hit none the less. ...
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