Sage and Onion Bread

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Sage and Onion Bread
This seasonal bread is delicious with winter soups or stews.
Course Bread
Cuisine British
Prep Time 10 minutes
Cook Time 2 hours
Servings
loaf
Ingredients
Course Bread
Cuisine British
Prep Time 10 minutes
Cook Time 2 hours
Servings
loaf
Ingredients
Instructions
  1. Here are the ingredients for this recipe.
  2. Peel and finely dice the onion and chop the sage leaves, you could also chop in a food processor.
  3. Sauté the onion and sage leaves in 2 tbsp of Olive Oil until the onion starts to turn brown. Leave to cool.
  4. Add the remaining dry ingredients into food processor with dough hook or mixing bowl. Add the sautéed sage and onion mix. Start the processor and slowly add the water, without a processor slowly stir in the water. Mix until you have a dough.
  5. Knead the dough on a clean, dry, floured surface for 5 minutes, or 15 minutes if you didn't use a food processor.
  6. Cover the dough and leave in a warm place to rise for 1 hour. My multicooker has a 'Yoghurt' setting that is ideal. Also my combination oven has a 'Prooving' setting to achieve the perfect temperature.
  7. Divide the dough and place in oiled loaf tins, brush with soya milk and sprinkle on the decorative seeds.
  8. Place the dough in a oiled loaf tin and bake at 220C/410F/Gas 7 for 30 minutes.
  9. You can leave your bread to cool, although I think it is best enjoyed fresh and warm.
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Dried Sage

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Dried Sage
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Sage Fresh, still on the twigs
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Sage Fresh, still on the twigs
Instructions
  1. Wash the sage, and tie the twigs together.
  2. Hang in a dry area for four weeks. The leaves should be turn dry and grey.
  3. Remove the leaves from the twigs and store in a dry airtight container.
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