Wild Sage Bread

From: Dreamer in Ontario

On Jan 2, 2008

Both my daughter and I really enjoyed this bread. I made half of the loaf with sage and the other half without. It's good either way. The texture was very nice - soft and light with a wonderful brown crust.

From: Studentchef

On Dec 20, 2007

This was alright. There really isn't anything you should change for this recipe, but I personally did not like it as much as I thought I would. I made them into rolls and it cooked for 20 minutes. by then the tops were slightly burned, and it was not as moist as I thought it would be. I think it was ready after maybe 15 minutes, but baked it 5 minutes longer, which was a mistake. When it came to punching it and making individual rolls, it was way too sticky, and had to add extra flour. But it was a good experience in trying something new.

From: loof

On Dec 4, 2007

This was terrific! I was a little worried because it didn't rise up much at first, but by the time it was done baking it was light, fluffy and golden! I served this with some homemade chicken/vegetable soup and the whole family loved it!