Rating: 2.88 stars
16 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 2
  • 16 Ratings

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.

Martha Stewart Living, December/January 2015

Gallery

Credit: Bryan Gardner

Recipe Summary

prep:
15 mins
total:
1 hr 35 mins
Yield:
Makes two 12-inch loaves
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment. Divide dough into 6 equal pieces. Roll each piece into a 16-inch-long, 3/4-inch-wide rope.

    Advertisement
  • 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.

  • 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.

Advertisement

Reviews

16 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 2