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Sage and Celery (Seed) Bread

sylvia baggett <sylvilein9@gmail.com>
Sun, 18 Feb 2018 18:51:24 -0500
v118.n008.1
Thanks for running the bread-bakers mailing list!
Here's a bread we like at our house and your readers might enjoy too.


This is from Bernard Clayton's "New Complete Book of Breads".
Note that this book offers three different methods (by hand, mixer, or 
food processor) for making the bread.

Sage and Celery (Seed) Bread

[one large or two small loaves]

This loaf, a particular delight when the slice is toasted, is flavored 
with sage, nutmeg, and celery seeds and is easy to make.

Ingredients

3 to 3 1/2 cups bread or all-purpose flour, approximately
1 package dry yeast
1 1/2 teaspoons salt
1/4 cup nonfat dry milk
2 tablespoons sugar
1/2 teaspoon grated nutmeg
1 tablespoon chopped fresh sage, or 1 teaspoon dried
2 teaspoons celery seeds
1 cup hot water (120-130F)
2 tablespoons shortening, room temperature
1 egg, room temperature
Butter, melted, or milk

1 baking sheet, 9" pie pan, or 2-quart casserole, greased or Teflon; 
or two 6" brioche tins greased

By hand or mixer

In a mixing or mixer bowl measure 1.5 cups flour and add the dry 
ingredients. Pour in the hot water and add the shortening and egg. Mix 
thoroughly, 150 strong strokes with a wooden spoon, or for 2 minutes 
with a mixer flat beater. Gradually add additional flour, 1/4 cup at a 
time, until the dough is formed into a rough, shaggy mass. If moisture 
persists in breaking through, add sprinkles of flour and work it into 
the dough. Knead on a lightly floured work surface or under the dough 
hook until the dough is a smooth, elastic ball, about 8 min. In the 
early stages keep flour dusted on your fingers and on the work 
surface. The dough will grow responsive and alive under your hands, 
and will clean the sides of the bowl.

By processor

Attach the steel blade. Measure 1.5 cups flour and all of the other 
ingredients, except the melted butter, into the work bowl. Pulse 
several times to blend. With the processor on, add the balance of the 
flour through the feed tube, 1/4 cup at a time. After the flour 
absorbs the liquid, the ball of dough will clean the sides of the bowl 
as it whirls with the blade.  With the machine running, knead for 45 
seconds.

First rising

Return the dough to the bowl, pat with buttered fingers, cover the 
bowl tightly with plastic wrap, and leave at room temperature (72F) 
until the dough has doubled in volume, about 1 hour. (If prepared with 
a new fast-rising yeast at the recommended higher temperatures, reduce 
the rising times by half.)

Shaping

Punch down the dough and turn onto the floured work surface 
again. Knead for 30 seconds to press out the bubbles that have formed 
throughout the dough.

For a large loaf, shape into a ball; place on the baking sheet, pie 
plate, or casserole. Push down to flatten somewhat. For 2 loaves, 
divide the dough and fashion each into a ball. Put each into a 6" 
brioche tin, and press the dough down into the corners.

Second rising

Cover the loaf (loaves) with a length of wax paper or Teflon 
sheet. Let rise until double in bulk, about 50 minutes.

Preheat the oven to 400 deg for 20 minutes before baking.

Place loaf (loaves) in the oven and bake for 30-35 minutes or until a 
loaf tests done when tapped on the bottom with a forefinger. The sound 
will be hard and hollow. (If using a convection oven, reduce heat 50F.)

Final step

Place the bread on a wire rack to cool. While still hot, brush the 
loaf (loaves) with melted butter or milk to give the crust a velvet 
softness.