Onion and Sage Bread Recipe

Provided By
RecipeTips

The mingled flavors of several herbs provides a savory accent to this hearty homemade bread. With its appealing herb flavor, this bread is a nice accompaniment to any meal.

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Ingredients

1 teaspoon yeast
1/4 cup water - lukewarm
2 cups flour
1/2 cup milk
1 teaspoon onion powder
1 teaspoon sage - crushed leaves
2 teaspoons minced fresh chives
1/2 teaspoon salt
2 tablespoons butter - melted
Olive oil
1 egg - beaten for egg wash
melted butter for brushing loaf when baking

Container:baking stone

Directions

PREP

15 mins

COOK

45 mins

READY IN

1.5 hrs

Add the yeast to the lukewarm water and allow to stand for a few minutes for the yeast to be activated.
Mix the flour, yeast mixture, milk, onion powder, sage, chives, salt, and melted butter together; mix thoroughly.
Place on a baking stone and form into a round loaf. Coat loaf lightly with olive oil and then cover with plastic. Let stand overnight to raise (or 6 to 8 hours). The loaf will spread and flatten slightly as it stands overnight.
Preheat the oven to 350° F. when ready to bake.
Remove plastic wrap from loaf and brush surface with an egg wash.
Bake for 30 minutes and then remove from oven and brush surface with melted butter. Return to the oven and bake for approximately 10 more minutes or until done.
Remove from the oven and place on a rack to cool.

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Onion and Sage Bread Recipe Reviews

onion and sage bread

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Comment By RecipeTips.com

"kyrmyt, we apologize for the missing ingredients in this recipe. We contacted our original source for this recipe and requested the missing ingredients. There was supposed to be 1/4 cup of water to dissolve the yeast and 1/2 cups of milk added with the other ingredients in this recipe. The addition of these ingredients should solve the problem you had. Again, we apologize for any inconvenience this caused you. Thank you for bringing it to our attention."

Reviewed By kyrmyt

"incomplete and misleading at best. A bread with only 1/2 cup of liquid??? I added another 2 cups of water and an additional cup of flour to remedy it. The outcome was mediocre, and I threw the recipe away. Doesn't anybody TEST recipes for completeness before publication?"