Onion & Sage Bread

This bread is to die for. It's best while still warm, but still delicious once it cools off. You won't believe the incredible aroma that wafts through your home while it's baking. It's the heady smell of baking bread combined with that mouth-watering aroma of a Thanksgiving turkey stuffed with traditional onion and sage stuffing. And it tastes incredible!!

Thought I'd share it this weekend, in case anyone doesn't have enough cooking to do for Thanksgiving dinner! ;-)

Patti's Onion & Sage Bread

2 tbsp Olive Oil
2 large red onions, chopped medium coarse
1 1/2 tsp dried sage
1 1/2 tsp ground black pepper
1 1/2 cup lukewarm water
1 tbsp granular sugar
2 pkgs dry yeast
5 cups white flour
1 1/2 tsp salt
2 tbsp olive oil
1 tbsp ground black pepper
1 tbsp coarse salt
1 1/2 tbsp dried rosemary

Preheat oven to 375 degrees.

Saute the onions and sage and 1 1/2 tsp black pepper in 2 tbsp olive oil till soft. Set aside and let cool.

Add sugar and yeast to warm water in a small bowl to proof. Combine the flour and salt in a large bowl, and add the cooled onion mix.

When the yeast mix is ready, add it to the flower and onions in the bowl. Stir to combine and then knead until well mixed. Knead on a floured board for 10-15 minutes. Coat the inside of a large bowl with oil, and then place the dough in the bowl and rotate it around to coat the outside of the dough with oil. Cover the bowl with waxed paper and then place a damp cloth over the whole thing and set aside. Let the dough double in size (about 1 hour).

When dough has doubled in size, punch it down and divide into two. Form two loaves and place them on a greased baking sheet. Lightly brush the tops of the loaves with oil.

In a small bowl, combine 1 tbsp ground black pepper with the coarse salt and rosemary. Sprinkle this over the loaves. Let the loaves rise again, uncovered, for about half an hour.

Bake the bread in a 375 degree oven for 40-45 minutes.