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Prep Time: 180 Minutes Cook Time: 40 Minutes |
Ready In: 220 Minutes Servings: 15 |
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Prep time includes rising time. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
2/3 cup shallots, finely chopped or 2/3 cup green onion |
6 1/2-7 cups all-purpose flour |
2 packages dry yeast |
1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed |
2 cups water |
3 tablespoons butter or 3 tablespoons margarine |
2 tablespoons sugar |
1/2 teaspoon salt |
Directions:
1. In a skillet melt the 1 tbsp butter,cook shallots 2-3 minutes or until translucent.
2. Set aside.
3. In a large mixing bowl,stir together 2 cups of the flour,yeast and sage,set aside.
4. Heat and stir water,butter,sugar and salt just until warm (120-130) and butter almost melts.
5. Add shallots and water mixture to flour mixture.
6. Beat with electric mixer on low speed 30 seconds,scraping bowl.
7. Beat on high speed 3 minutes.
8. Stir in as much of the remaning flour as you can.
9. Turn dough out onto lightly floured surface.
10. Knead in enough of the remaning flour to make a moderately soft dough that is smooth and elastic.
11. Shape into a ball.
12. Place dough in a lightly greased bowl,turning once.
13. Cover and let rise in warm place until double,about 1 hour.
14. Punch dough down.
15. Turn dough onto lightly floured surface.
16. Divide in half.
17. Cover,let rest 10 minutes.
18. Grease 2 baking sheets,set adide.
19. Shape each half of the dough into a 6 inch round loaf,tucking edged beneath.
20. With a sharp knife make 3 wvwnly spaced 3 inch cuts toward center of rounds.
21. Place rounds on prepared baking sheets.
22. Cover and let rise in warm place until nearly double,30-40 minutes.
23. Bake in 375 oven 40 minutes.
24. Remove from pans and cool on racks.
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