“Prep time includes rising time.”
3hrs 40mins
2 loaves

Ingredients Nutrition


  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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