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White Sage Bread

breads, healthy, historical, native, pancakes
spice

2 1/2 cup all purpose flour
2 teaspoon finely chopped fresh white sage lea; ves
1 teaspoon salt
1/2 teaspoon baking soda
1 pkg active dry yeast (1/4 oz)
1/4 cup lukewarm water
1 egg
1 cup cottage cheese
2 tablespoon unsalted butter, melted
1 crushed, roasted pinons or coarse s; alt (optional)

In a bowl, combine the flour, sage, salt and baking soda. Dissolve the yeast in the lukewarm water. In a food processor, blend the egg and cottage cheese until smooth; add 1 tablespoon of the butter and all 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. Punch down the dough and knead it on a lightly floured surface about 4 minutes. Divide the dough in half and shape each part into a ball. Place the dough balls on a baking sheet, cover with a dry cloth and let rise 15 minutes more. Preheat the oven to 350 degrees F. Bake the bread about 40 minutes, until 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. ******** White sage, which grows in abundance throughout most regions of the Southwest, is an aromatic herb used in a variety of dishes. Ordinary fresh sage can also be used. This bread - Freezes well, so I suggest making several loaves at a time. From "Native American Cooking," by Lois Ellen Frank From: Hilde Mott

Yield: 2 loaves

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