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BASIL & SAGE BREAD

Category:    Bread, Wine
Yield:1 servings
 
------------------------------------------------------------
      1    Yeast; dry; envelope              1/4 ts Sage; crumbled dried
      1 c  Water; warm (105-115~)            1/2 c  Dry white wine
  5 1/2 c  All purpose flour               1 3/4 ts Salt
    1/4 c  Olive oil                         1/4 ts Pepper; freshly ground
      4 ts Basil; crumbled dried             1/2 c  Water; warm (105-115~)
 
  (Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavy-duty
  electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1
  1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let
  rise in warm draft-free area until doubled, about 1 1/2 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 1/2 cup
  water. Stir in 2 1/2 cups flour 1/2 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 draft-free area until doubled, about 1
  1/4 hours. Grease two baking sheets. Punch dough down. Divide in half. Form
  each piece into 14-inch-long loaf. Place on prepared sheets, seam side
  down. Let rise in warm draft-free 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.
 

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