Sage Bread or did you mean braid?

Turns out, we mean both!!

We recently made Almond tarts with Martha Stewart’s amazing Buttery Yeast Dough, here.

The make-ahead recipe is a wonderful way to have something ready in your freezer at any time. On the prep day, SWEETTABLESCAPES decided to splurge and prepare twice the amount. Not only did we make the awesome Almond Tart but we also froze the Sage Braids. Today is the day for enjoying these beauties.

Follow the recipe for the dough with the herb variation:

You’ll need:

• 1 3/4 cups all-purpose flour
• 1 3/4 cups bread flour
• 2 teaspoons coarse salt
• 1/4 cup warm water
• 1/3 cup sugar
• 1 package (2 1/4 teaspoons) active dry yeast
• 6 large eggs, room temperature
• 1 teaspoon finely grated lemon zest
• 1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap

Herb Variation: Reduce sugar to 3 tablespoons. Add 3 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme in step 2.

Directions:

1. Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
2. Add eggs, zest, herbs and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
3. Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more.

 

Sage Braid:

Tucking in whole fresh sage leaves as you braid the dough (which is flecked with chopped sage and thyme) makes for pretty and fragrant loaves.

• Prep: 15 mins
• Total Time: 1 hour 35 mins
• Yield: Makes two 12-inch loaves

Directions:

1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment. Divide dough into 6 equal pieces.

2. Braid 3 ropes together on a prepared sheet, tucking in sage leaves as you work. Pinch ends to seal; tuck under loaf. Brush with beaten egg. Drape loosely with buttered plastic wrap. Repeat with remaining dough, sage leaves, and egg wash. Let rise in a warm spot until doubled in bulk, about 55 minutes.
3. Bake loaves until golden brown, about 20 minutes. Brush center with butter and continue baking until outer crust sounds hollow when bottom is tapped, about 8 minutes more. Brush all over with butter. Let cool completely on a wire rack before serving.

Forgot to take a picture of the whole, beautiful loaf…trust us…it was gorgeous but even more delicious. Yep! That’s all that’s left….

Cook’s Note

Make-ahead: You can prepare this recipe ahead: Place formed breads in baking pans; cover tightly with buttered plastic wrap, then foil; and freeze for up to 1 month. When ready to use, thaw, then let rise as directed.