Recipe - Basil And Sage Bread

PATTI VDRJ67A
1 Yeast; dry; envelope
1 cup Water; warm (105115~)
5 One half cup All purpose flour
One fourth cup Olive oil
4 teaspoon Basil; crumbled dried
One fourth teaspoon Sage; crumbled dried
One half cup Dry white wine
1 Three fourths teaspoon Salt
One fourth teaspoon Pepper; freshly ground
One half cup Water; warm (105115~)

(Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavyduty
electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1
One half cups flour. Sprinkle One half cup flour over dough. Cover with towel. Let
rise in warm draftfree area until doubled, about 1 One half hours. Heat oil in
heavy small skillet over low heat. Add basil and sage and stir until
aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture, wine, salt
and pepper into dough, using dough hook. Slowly add remaining One half cup
water. Stir in 2 One half cups flour One half cup at a time. Knead dough in mixer
until smooth and resilient, about 10 minutes, adding more all purpose flour
if sticky. Grease large bowl. Add dough, turning to coat entire surface.
Cover bowl. Let dough rise in warm draftfree area until doubled, about 1
One fourth hours. Grease two baking sheets. Punch dough down. Divide in half. Form
each piece into 14inchlong loaf. Place on prepared sheets, seam side
down. Let rise in warm draftfree area until almost doubled, about 1 hour.
Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake until
breads sound hollow when tapped on bottom, about 50 minutes. Cool on wire
racks before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini