Add sage to your bread and it’ll complement almost any main dish.
—BETH DAUENHAUER PUEBLO, CO
PREP: 30 MIN. + RISING • BAKE: 10 MIN. • MAKES: 1 LOAF (8 WEDGES)
1 1/4 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 teaspoon honey
3/4 to 1 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon olive oil
2 teaspoons minced fresh sage
1/4 teaspoon salt
TOPPING
1 1/2 teaspoons olive oil, divided
8 fresh sage leaves
1/2 cup shredded fontina cheese
1. In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add 3/4 cup all—purpose flour, whole wheat flour, oil, minced sage and salt. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Cover and let rest for 5 minutes. Shape into an 8-in. circle; place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in the loaf.
4. For topping, brush dough with 1 teaspoon oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400° for 8-10 minutes or until golden brown. Remove to a wire rack.
PER SERVING 112 cal., 5 g fat (2 g sat. fat), 8 mg chol., 131 mg sodium, 12 g carb., 1 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 fat.