FOLDER..BREADS...Sage and Onion Bread

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Sage and Onion Bread

 

 

This is a mouth-watering savoury bread that fills the kitchen

with the aroma of herbs as it bakes. Serve it warm with

soup, or well-buttered with cheese or pate and salad, for a

simple lunch. Using dried sage will still give good results.

 

Makes 2 small loaves

 

Fresh yeast - 15g (½ oz), or 1½ tsp dried yeast

Warm milk - 300 ml (½ pint)

Onion - 1 large, finely chopped

Butter - 25g (1 oz)

Strong white flour - 225g (8 oz)

Strong wholemeal flour - 225g (8 oz)

Salt - 1 tsp

Pepper

Fresh sage - 2 tbsp, chopped or 1 tsp dried

Cracked wheat - for sprinkling

 

METHOD

 

1.Blend the fresh yeast with the milk. If using dried yeast,

sprinkle it into the milk and leave in a warm place for 15

minutes, until frothy.

2.Meanwhile, put the onion and butter in a small saucepan,

cover and cook gently for about 5 minutes, until the

onion is soft and transparent but not browned.

3.Put the flours, salt, pepper and sage in a large bowl and

mix together. Make a well in the centre, then pour in the

softened onion and the butter and the yeast liquid. Beat

well together until the dough leaves the sides of the bowl

clean.

4.Turn onto a lightly floured surface and knead well for

about 10 minutes, until smooth and elastic. Place in a

clean bowl. Cover with a clean tea towel and leave in a

warm place for about 1 hour, until doubled in size.

5.Turn the dough onto a floured surface and knead lightly.

Divide into two , shape into rounds and place on a large

greased baking sheet.

6.Brush with a little milk and sprinkle with cracked wheat.

Cover and leave in a warm place for about 30 minutes,

until doubled in size. Bake at 230 °C / 450 °F / Gas 8 for 15

minutes, then reduce the oven temperature to 200 °C / 400 °F / Gas 6 and

bake for a further 15 minutes. When cooked the loaves will be well risen

and

golden brown and sound hollow when tapped on the bottom. Cool slightly

and serve warm, or turn on to a wire rack and leave to cool completely.