The sage bread came out of the oven this morning. I don't know what shape it was supposed to have, but it ended up with a large round loaf with a pretty good crust.
It's tasty, but hard to find condiments for as sage doesn't really mesh with not-butter, peanut butter, or mustard (I didn't even try jam). The bread was still so delicious that I had to put the rest in the freezer to keep from eating the loaf.
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4 comments:
Mild cheddar
Cream cheese? I never would have thought of it, but when I was at my friend's house last week, she had cream cheese on her muffin while I had butter. It could work.
Also, check out this article from the Kitchn on how to improve quick rise bread.
I let my bread rise darned near forever because I just don't have time. So even if they're "technically" quick-rise, they're sitting for at least two hours, and usually up to 12. This is great for the no-knead bread, which has to rise for 8 to 18 hours.
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