RCI-BR.001.0288.001
Wild Sage Bread
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 package
- 1 tablespoon
- 2 teaspoons
- ½ teaspoon
- ¼ teaspoon
- 2½ cups
- 2 tablespoons
- 1 cup
- 1 tablespoon
Method
1
Combine dry yeast, sugar, and ¼ cup warm water in a small bowl, stirring gently until the yeast dissolves. Let sit for 5 minutes until foamy.
2
In a large mixing bowl, whisk together all-purpose flour, crushed dried sage, salt, and baking soda.
3
Pour the yeast mixture into the dry ingredients, then add the cottage cheese, egg mix, and melted shortening.
4
Stir with a wooden spoon or use an electric mixer on medium speed until a soft, slightly sticky dough forms, about 2 minutes.
5
Knead the dough for 5–8 minutes by hand or using an electric mixer until it becomes smooth and elastic.
6 minutes
6
Shape the dough into a round loaf and place it in a greased 9-inch round baking pan or on a baking sheet.
7
Cover the dough lightly with a damp cloth and let it rise in a warm place for 15–20 minutes until it rises slightly and shows some puffiness.
17 minutes
8
Preheat the oven to 375°F (190°C) during the final minutes of the dough's rise.
9
Bake the bread in the preheated oven for 35 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
35 minutes
10
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.