Reviewed: Oct. 19, 2008

Nice! Very sagey and rustic looking. My dough was quite wet, even with adding more flour. I didn't want to add too much bc I didn't want it getting tough. It baked up very well and really did rise in 15 min (I was amazed--but my oven was quite warm since I'd baked cookies earlier). I needed about 20 min for the bread to be done, but it was very nice. I gave one loaf to a friend, and she really liked it. I think I might add some wheat flour next time to make it even more rustic and a bit whole grain. Thanks!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 3, 2007

I decided to make this because of the nutmeg in the recipe. I was curious as to how it would taste. It actually seems to enhance the taste of the sage. This bread was a beautiful colour with a nice chewy crust. I didn't divide the dough I just made one large loaf. We all enjoyed this. many Thanks.

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