Featured Cookbook

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1. Sausage Bread (bread machine)

2. Grissini with Herbs

3. Country Bread (batter bread)

Book Description

Take advantage of the growing interest in herbal cooking with this book from a beautifully presented unique series

... (more)

Herbal Breads (Fresh-from-the-Garden Cookbook Series)

Authors: Ruth Bass

Date: January 1996

ISBN: 0882669230

Publisher: Storey Publishing, LLC

Hardcover

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Dried sage may have created a harsh memory, but fresh sage delights the palate. Here it combines well with several kinds of flour for a peasant-style bread.

Makes: 1 loaf

• 1 cup unbleached all-purpose flour

• 1/4 cup whole wheat flour

• 1/2 cup cornmeal

• 2 tablespoons finely chopped fresh sage

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• Freshly ground pepper

• 1 garlic clove, pressed

• 1/4 cup olive oil

• 1 egg

• 1/2 cup buttermilk

• 1/4 cup white wine

1. Preheat the oven to 350 degrees F. Grease a shallow casserole or deep dish pie plate and set aside.

2. Combine the flours, cornmeal, sage, baking powder, salt, and pepper to taste.

3. Separately, whisk together the garlic, oil, egg, buttermilk, and wine. Fold the liquid mixture into the dry mixture and stir until combined.

4. Pour the batter into the casserole or pie plate and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from casserole

More From This Book:

1. Sausage Bread (bread machine)

2. Grissini with Herbs

3. Country Bread (batter bread)

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