Thursday, November 25, 2010

Wild Sage Bread

From the Pueblo tribe in New Mexico...


  • 2 dry cakes of yeast
  • 2 C cottage cheese
  • 4 eggs
  • 2 T melted butter
  • 2 T organic sugar
  • 16 t crushed dried whild sage
  • 2 t salt
  • 1/2 t baking soda
  • 1/2 C warm water
  • 4 C white whole wheat flour
  • 1 C chestnut flour

Dissolve yeast in warm water. In a large mixing bowl, beat together the egg and cheese until smooth. Add melted butter and yeast mixture. Add flour mixture slowly, beating vigorously after each additiontill a stiff dough is formed. Cover dough with a cloth and let rise in a warm place for an hour or until dough is almost doubled in size. Punch down, knead for a minute, and roll into rounds. Place on a buttered baking dish. Sprinkle coarse sea salt over the top and press a fresh sage leaf into the top. Cover and let rise for another 45 minutes. Bake at 350 degrees for one hour.

I served this with a dipping sauce of pumpkin seed oil and pomegranate balsamic vinegar. Wow!

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