White Sage Bread
1 1/4 C. warm water (105 – 115°F.)
3 T. sugar or honey
1 package ( 1/4 oz.) active dry yeast
5 – 5 1/2 C. all-purpose flour
1/4 C. vegetable oil
2 T. chopped fresh sage leaves, or 1 T. dried
2 t. salt
2 large eggs
1 1/4 C. small-curd cottage cheese
1 egg white
1 T. water
1/8 t. salt
1/2 C. pine nuts, toasted, crushed
Put the warm water, sugar and yeast in a large bowl of electric mixer; stir to dissolve. Stir in 2 cups of the flour; beat until smooth, about 15 strokes. Cover loosely; let stand at room temperature until bubbly, about 1 hour.
Stir in 1 cup of the flour, oil, sage, salt, eggs and cottage cheese; beat on medium speed until smooth, about 1 minute. Add remaining flour, 1/2 cup at a time, beating on low speed until dough is soft and pulls away from the sides of the bowl.
Turn dough onto a lightly floured work surface; knead until soft and springy, 1-2 minutes. Place in a greased bowl; turn once to coat the top. Cover; let rise to room temperature until doubled, about 1 1/4 hours.
Grease a baking sheet or line with parchment paper. Turn dough onto clean work surface; divide into 2 equal portions. Form each into a tight round. Place on baking sheet; dust with flour. Cover loosely. Let rise at room temperature until doubled, about 50 minutes.
Heat oven to 350°F. Cut a large X on the top of each loaf, no more than 1/4 -inch deep.
For the glaze, whisk egg white, water and salt together until foamy. Brush loaves with glaze; sprinkle with pine nuts. Bake until loaves are golden-brown and sound hollow when tapped with your finger, 30 to 35 minutes. Remove from the baking sheet; cool on baking racks.
Makes 2 loaves.