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Rating: 5/5 (1 vote cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 387
% Daily Value**
Total Fat 8g
12%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 513mg
21%
Total Carbohydrate 66g
22%
Dietary Fiber 3g
10%
Sugars 0g
Protein 9g
Vitamin A  0%Vitamin C  0%
Calcium  2%Iron  23%
Potassium  3%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basil and Sage Bread

Date Added: July 17, 2009

Ingredients:

1/4 Cup Olive Oil or vegetable oil
1/2 Cup Dry White Wine or white vinegar
1 3/4 Teaspoons Salt (1 tsp)
5 1/2 Cups All-Purpose Flour (2 1/3 oz)
1 Yeast dry
1 Cup Water warm (105-115~)
4 Teaspoons Basil crumbled dried
1/4 Teaspoon Sage crumbled dried
1/4 Teaspoon Pepper freshly ground
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Directions:

1. (Makes 2 baguettes).

2. Sprinkle yeast over 1 cup water in bowl of heavy-duty electric mixer; stir to dissolve.

3. Let stand 5 minutes. Thoroughly mix in 1 1/2 cups flour.

4. Sprinkle 1/2 cup flour over dough. Cover with towel.

5. Let rise in warm draft-free area until doubled, about 1 1/2 hours.

6. Heat oil in heavy small skillet over low heat.

7. Add basil and sage and stir until aromatic, about 1 minute.

8. Cool. Blend 1 cup flour, oil mixture, wine, salt and pepper into dough, using dough hook.

9. Slowly add remaining 1/2 cup water. Stir in 2 1/2 cups flour 1/2 cup at a time.

10. Knead dough in mixer until smooth and resilient, about 10 minutes, adding more all purpose flour if sticky.

11. Grease large bowl. Add dough, turning to coat entire surface.

12. Cover bowl. Let dough rise in warm draft-free area until doubled, about 1 1/4 hours.

13. Grease two baking sheets. Punch dough down. Divide in half.

14. Form each piece into 14-inch-long loaf. Place on prepared sheets, seam side down.

15. Let rise in warm draft-free area until almost doubled, about 1 hour.

16. Preheat oven to 400~. Slash tops of loaves with sharp knife.

17. Bake until breads sound hollow when tapped on bottom, about 50 minutes.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten, Sulfites, Olive Oil allergies.
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