Foods of The Southwest Indian Nations/Lois Ellen Frank 2002

White Sage Bread
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 round loaves


INGREDIENTS:
2-1/2 cups flour 2 teaspoons finely chopped fresh sage leaves 1 teaspoon salt
1/2 teaspoon baking soda 1 (1/4-ounce) package active dry yeast 1/4 cup lukewarm water
1 egg 1 cup cottage cheese 2 tablespoons unsalted butter, melted
crushed roasted pinons or coarse salt



1 In a bowl, combine the flour, sage, salt, and baking soda.
2 Dissolve the yeast in the lukewarm water.
3 In a food processor, blend the egg and cottage cheese until smooth; add 1 tablespoon of the butter and all of the yeast water, mix again, and transfer to a large bowl. Gradually add the flour mixture, kneading vigorously after each addition, until a stiff dough is formed. Cover with a dry cloth and let rest in a warm place until doubled in bulk, about 1 hour.
4 Punch down the dough and knead it on a lightly floured surface for about 4 minutes. Divide the dough in half and shape each part into a ball. Place the dough balls on a greased baking sheet, cover with a dry cloth, and let rise for 15 minutes more.
5 Preheat the oven to 350 F.
6 Bake the bread for about 40 minutes, until it is well risen, golden, and hollow sounding when tapped. Brush the top with the remaining butter and sprinkle with crushed roasted pinons or coarse salt, if desired.

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