Rosemary Sage Bread

Small loaf, roughly 10 slices

This bread pairs great with chicken noodle soup (and lathered in butter if your my grandmother). It uses both Sage and Rosemary, preferably fresh, but can utilize the herbs freeze-dried. The loaf takes a few hours including time to prove and bake, and is good for serving one family meal.

• 225g Bread Flour (1 3/4 c. roughly)

• 28g Softened Butter (2 tbsp)

• 1 tsp active dry yeast

• 60 mL milk

• 60 mL boiling water

• 1/2 tsp salt

• 1/2 tbsp finely chopped sage (or to measure)

• 1/2 tbsp finely chopped rosemary (or to measure)

Step 1: Combine flour, yeast, salt, and herbs.

Step 2: Rub in softened butter to dry mix.

Step 3: Beat egg in seperate bowl. Add half to butter and dry mixture (the other half will wash the top of the loaf). Incorporate.

Step 4: Let incorporated batter prove for a minimum of 45 minutes in a moderately warm location, this will help the dough rise.

Step 5: Preheat oven to 400 degrees farenheit.

Step 6: Once the dough reached roughly double its size split it in three equal parts and prove for another minimum of 45 minute period.

Step 7: Once proving is complete roll the divided sections into long logs that are easily braided together. Braid and place in oiled pan or baking sheet, brush with remaining egg.

Step 8: Bake till browning begins on top of loaf, and the top is slightly hardend. Turn after 20 minutes, baking for an estimated 40 minutes total.