Sage cake

Category: Yeast bread
Sage cake

Ingredients

Dough:
Warm water 200g.
Fresh yeast 12g.
Sugar 1h l.
Wheat flour 50g.
Dough:
Opara
Wheat flour 350g.
Dry white wine 50g.
Vegetable oil (I have sesame oil) 30g.
Salt 1h l.
Dried sage 2h l. with a slide
For lubrication:
Vegetable oil
Coarse salt

Cooking method

  • Prepare dough. Heat the water to 37C. Dissolve yeast, sugar. Add flour, stir and leave in a warm place for 20 minutes until a frothy "cap" appears.
  • Prepare the dough. Pour the dough, vegetable oil, oil, wine into a bucket of HP. Top with flour, salt, sage. Dough mode. The gingerbread man is soft, smooth, elastic. After kneading, leave the dough in the KhP for 10 minutes. Then turn off the HP, remove the dough, form a ball, transfer to a container greased with rast. oil, cover with foil and put in a warm place for 1 hour. I tested in MV Brand, dough mode.
  • After a while, knead the dough. No additional flour is required for molding. Form a cake with your hands, transfer to a baking sheet covered with paper. Cover with a towel and leave in a warm place for 1 hour. I put it in the oven with the light on and a mug of boiling water.
  • Before baking, grease with vegetable oil, sprinkle with salt.
  • Bake in an oven preheated to 200C (convection 180C) until lightly browned for about 40 minutes. The finished cake will make a dull sound when tapped on the bottom.
  • 🔗
  • Crispy crust, airy and aromatic crumb. Recommend!!!!

Note

Recipe from the book Good Kitchen. Bread ", with my changes

Twist
Mistletoe! Even just reading the title (without even looking at the photo), I already practically unmistakably guess who will be the author of the next masterpiece! I love sage very much and will bake it tomorrow!
Omela
Quote: Twist

Still just reading the title ...
Gyyyy ... I repeat, it appears !!!

Quote: Twist

I love sage very much
Marine, I also! The original uses fresh sage. At least plant it in the spring in the country !! I have never seen a fresh one on sale.
Twist
Little, what a "repeat ..."! It's just that all the recipes are author's stylish, that's why they are recognized at first sight!
Claire
A very tempting recipe! I would like to experience. I just didn't understand, forgive the kettle, why shouldn't the dough be allowed to stand in HP? In mine, several times I made yeast for the oven, it is brewed at its best. / I have Unold /
Omela
Claire , it is possible in HP. But then you rob the dough of the rounding process, which is very important! You can read about it HERE.
Claire
Yes, live and learn! Thanks, very interesting!
Twist
Little, take a report with cakes! True, they turned out to be very high for me - they jumped fantastically in the oven. Got it in one go, thank you very much!

🔗
Omela
Marish, straight pyshechki, not cakes !!!! And they are rosy! Glad you liked it !!
Twist
Yes, I myself was surprised that such things turned out. But in reality, they are slightly lower than in the photo.
Claire
I baked too! I liked the bread very much, thanks, I'll save the recipe. True, I did the kneading late in the evening, so I spent the night in the refrigerator, took it out in the morning and laid it out on a baking sheet. First it warmed up, then put it in the oven for proofing, then baked it. By the way, sage is almost inaudible, so, a light unobtrusive aroma, just super! In theory, you can lay down other herbs as well? Thyme, for example ... Ah, I also put some wheat bran instead of the same amount of flour, so that it was more useful.
🔗
Omela
Claire , wonderful fluffy turned out !!!

Quote: Claire

By the way, sage is almost inaudible, so, a light unobtrusive aroma, just super! In theory, you can lay down other herbs as well? Thyme, for example ...
I support !! And with bran too !!!

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