White sage bread

Yield: 2 loaves

Measure Ingredient
2½ cup All purpose flour
2 teaspoons Finely chopped fresh white sage leaves
1 teaspoon Salt
½ teaspoon Baking soda
1 pack Active dry yeast (1/4 oz)
¼ cup Lukewarm water
1 \N Egg
1 cup Cottage cheese
2 tablespoons Unsalted butter, melted
\N \N Crushed, roasted pinons or coarse salt (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 Submitted By HILDE MOTT On 10-29-94

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