PATTI VDRJ67A
1 yeast, dry; envelope
1 cup water, warm (105-115~)
5 1/2 cup all purpose flour
1/4 cup olive oil
4 tsp basil, crumbled dried
1/4 tsp sage, crumbled dried
1/2 cup dry white wine
1 3/4 tsp salt
1/4 tsp pepper, freshly ground
1/2 cup water, warm (105-115~)
A Recipe for
Basil & Sage Bread
Never eat more than you can lift. |
| Miss Piggy |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This Recipe for Basil & Sage Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
If you enjoy this Basil & Sage Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
This is a recipe for Basil & Sage Bread from the recipe cookbook of Recipes-to-go (Bread)
Worries go down better with soup. |
| Jewish Proverb |
Eat little, sleep sound. |
| Iranian Proverb |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Herb Tip |
(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.
Serves: 1
Basil & Sage Bread Recipe brought to you by Recipes To-Go