Chedder Sage Bread

1/2 tsp dry mustard
3 tbls fresh sage, minced
3-3 1/2 cups flour (I prefer bread flour, but all purpose will work just fine)
1 1/2 tsp salt
1 tsp coarse black pepper
1 cup milk
3 oz shreeded sharp chedder
1 pkg active dry yeast
1 tbls sugar
1 tbls oil
1 egg
2 tbls butter

Dissolve mustard in 1 tsp. warm water. Comine 3 cups flour with salt, pepper, and sage. Warm the milk.

In a large mixing bowl combine the milk, yeast, sugar, and oil. Stir or process to combine. Add the egg and mix well. Add mustard and flour mixtures, adding more flour as necessary so mixture forms a stiff sough and comes together in a ball. Incorporate cheese into dough.

Turn dough out onto floured work surface and knead until smooth and elastic, adding more flour as necessary, about 10 minutes.

Put dough in a lightly buttered bowl and turn to coat top. Cover and let rise until doubled, about an hour. Punch down, shape in a loaf, put in buttered loaf pan. Cover with plastic wrap and let rise until doubled, another hour.

Heat oven to 375. Melt butter. Brush loaf with melted butter and bake until loaf is golden brown, about 50 minutes. Cool on rack.

Cindy

Sue

Alexa

Cindy