Imagine walking into your kitchen and being greeted by the most intoxicating blend of caramelized onions and fragrant sage, wafting from a freshly baked loaf of bread that's about to transform your entire culinary experience. This Onion and Sage Bread isn't just a recipe—it's a sensory journey that will elevate your home baking skills from ordinary to extraordinary, promising a golden, crusty exterior and a soft, herb-infused interior that will make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon fresh sage, chopped
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Let it sit for 5-7 minutes until the mixture becomes foamy and activated.
- In a large mixing bowl, combine the all-purpose flour, chopped fresh sage, salt, and sugar. Mix the dry ingredients thoroughly to distribute the herbs evenly.
- Sauté the finely chopped onion in olive oil over medium heat until translucent and slightly golden, about 5-6 minutes. Allow the onions to cool to room temperature.
- Add the cooled sautéed onions and the yeast mixture to the dry ingredients. Mix until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should become soft and develop a slight sheen.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and shape it into a loaf. Place in a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has risen just above the pan's edge.
- Preheat the oven to 375°F (190°C). Optional: Brush the top of the loaf with egg wash or olive oil for a golden crust.
- Bake the bread for 25-30 minutes until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- • Ensure your yeast is fresh and active by checking the expiration date and using water at the precise 110°F temperature. • When sautéing onions, cook them slowly to develop a rich, sweet flavor that will permeate the entire loaf. • Use a warm, draft-free spot for rising the dough to help it develop optimal texture and volume. • Don't rush the kneading process—a full 8-10 minutes develops the gluten and creates a beautiful bread structure. • For an extra golden crust, brush the top with egg wash or olive oil before baking. • Let the bread cool completely before slicing to prevent a gummy texture and maintain its perfect crumb.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 22g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
