Best Country Sage Bread Recipes

COUNTRY SAGE BREAD

Country Sage Bread image

This recipe was given to me more than 15 years ago by a friend. The unique combination of sage, celery seed and nutmeg makes this bread deliciously different.

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons celery seed
1-1/2 teaspoons salt
1 teaspoon rubbed sage
1/4 to 1/2 teaspoon ground nutmeg
1 egg
3 to 3-1/2 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, celery seed, salt, sage, nutmeg, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Shape into a round loaf. Place in a greased 8-in. or 9-in. pie plate. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 400° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Remove from pie plate to a wire rack to cool.

Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 232mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

COUNTRY BREAD AND SAGE DRESSING

Country Bread and Sage Dressing image

Provided by Bobby Flay

Categories side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound hot Italian sausage, removed from casings
2 tablespoons unsalted butter, plus more for greasing dish
1 large red onion, finely diced
2 stalks celery, finely diced
1 large carrot, finely diced
4 cloves garlic, finely chopped
6 fresh sage leaves, chopped
1 large egg, slightly beaten
4 cups stale country bread, cut into 1-inch dice
Salt and freshly ground pepper
1 1/2 to 2 cups warm chicken stock

Steps:

Heat large saute pan over high heat. Add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly.
Preheat the oven to 425 degrees F.
When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.
Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.