SAGE BREAD

"Try this bread for turkey sandwiches, or use it as the basis for a poultry stuffing."

Cornmeal
2 1/2 cups warm water (about 110 degrees F), divided use
2 packages active dry yeast
7 tablespoons sugar
1 tablespoon salt
1/4 cup vegetable oil
1 tablespoon dried whole sage leaves, crumbled
7 1/2 cups all-purpose flour, divided use
1 large egg (optional)

Lightly grease a flat cookie sheet and dust with cornmeal. Set aside.

Put 1/2 cup warm water in a small bowl. Sprinkle yeast over the top of the water and stir to combine. Set aside for 5 minutes.

In a large bowl, combine sugar, salt and oil. Stir in sage and the remaining 2 cups water. Using a wooden spoon, stir in the yeast mixture, then stir in 7 cups of flour, adding about 1 cup at a time. Let stand 10 minutes.

After 10 minutes, dough should be stiff enough not to stick to your fingers when formed into a ball. If needed, stir in remaining 1/2 cup flour.

Turn dough out onto a lightly floured surface and knead for about 4 minutes, until dough is smooth, elastic and satiny. Place dough ball in a greased bowl, turning to coat all sides. Cover bowl with a clean towel and set aside in a warm place about 1 hour, until dough has doubled. Punch down dough and remove from bowl.

Cut dough into three equal pieces and shape each into a 10-inch strip. Lay the strips side by side about 1/2 inch apart, on the cookie sheet. Crimp strips together at top and braid. Tuck ends under. If desired, beat egg with 1 tablespoon water and paint top of bread. Cover bread with the towel and let rise for 30 minutes.

Preheat oven to 350 degrees F.

Bake bread for 40 minutes, until it sounds hollow when lightly tapped on the bottom.

Makes 1 braided loaf
Source: The Northern Exposure Cookbook by Ellis Weiner