Wild Sage Bread (Native American)

[Guest guest]

Wow Bear, this looks good. I love to make bread. I shall print it out.

Donna

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Bear <tbearbiker

 

Tue, 19 Feb 2008 09:40:51

 

Wild Sage Bread (Native American)

 

 

Wild Sage Bread

 

1 envelope dry yeast

1 cup cottage cheese

1 egg

1 tablespoon melted shortening or oil

1 tablespoon granulated sugar

2 teaspoons crushed dried sage

1/2 teaspoon salt

1/4 teaspoon baking soda

2 1/2 cups all-purpose flour

 

Combine sugar, sage, salt, baking soda and flour.

Dissolve yeast in 1/4 cup warm water.

Beat egg and cottage cheese together until smooth. Add melted shortening and

yeast.

Add flour mixture slowly to egg mixture, beating well after each addition until

a stiff dough is formed.

Cover dough with cloth and put in warm place until double in bulk (about 1

hour). Punch dough down, knead for one minute and place in well-greased pan.

Cover and let rise for 40 minutes.

Bake at 350 degrees for 50 minutes. Brush top with melted shortening and

sprinkle with crushed, roasted pine nuts or coarse salt.

 

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[Guest guest]

Wild Sage Bread

 

1 envelope dry yeast

1 cup cottage cheese

1 egg

1 tablespoon melted shortening or oil

1 tablespoon granulated sugar

2 teaspoons crushed dried sage

1/2 teaspoon salt

1/4 teaspoon baking soda

2 1/2 cups all-purpose flour

 

Combine sugar, sage, salt, baking soda and flour.

Dissolve yeast in 1/4 cup warm water.

Beat egg and cottage cheese together until smooth. Add melted shortening and

yeast.

Add flour mixture slowly to egg mixture, beating well after each addition until

a stiff dough is formed.

Cover dough with cloth and put in warm place until double in bulk (about 1

hour). Punch dough down, knead for one minute and place in well-greased pan.

Cover and let rise for 40 minutes.

Bake at 350 degrees for 50 minutes. Brush top with melted shortening and

sprinkle with crushed, roasted pine nuts or coarse salt.

 

 

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