Country Sage Loaves Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 2, 2011
This dough was far too wet and sticky when I followed the recipe to the T. Without alterations, this recipe is terrible because the dough is too wet to bake correctly. To fix this recipe once I realized it was going south, I added 1 cup of whole wheat flour, extra sage, and allowed for a longer rising time on the first rise. Don't waste your time.
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Cooking Level: Intermediate

Home Town: Linden, Indiana, USA
Living In: Waveland, Indiana, USA

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Photo by sueb
Reviewed: May 13, 2010
I made this into 1 larger loaf, using only whole wheat flour. We loved the taste of the herbs!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Photo by pomplemousse
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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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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Home Town: St Austell, Cornwall, England, U.K.
Living In: Plymouth, Devon, England, U.K.


 
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