In an effort to keep up with the production of my small herb garden, I've been using a lot of fresh herbs in my cooking. In fact, I'm not sure if I made any dinners this week that did not include fresh herbs. I've been making some of my favorites like black bean salsa, and basil pesto. I've also tried using herbs in new ways; basil in bean and bacon soup and fresh basil and oregano on homemade pizza. Both which I was very pleased with, but my favorite new herb using recipe was a bread recipe.
Sage is one of those herbs I don't know exactly what to do with. Dry it and save it for Thanksgiving stuffing would be my first thought. I wanted to find something to use the fresh sage for. Since my internet service was out, my search was confined to the cookbooks in my cupboard. I wasn't having much luck until I found something interesting in one of my bread machine cookbooks; Sage and Onion Bread.
For a 1 1/2 pound loaf 1/3 C finely chopped onion 4 tsp butter 1 C milk 3 TB water 3 C flour 2 tsp sugar 2 TB fresh sage 3/4 salt 1 tsp active dry yeast
The recipe says to cook the onion in butter until tender. Somehow I did not see this step when I made the recipe. I did chop the onion very finely, but just put all the ingredients in the bread machine, and let it do its thing.
I was afraid the sage and onion would be overpowering, but it wasn't at all. The recipe makes a light loaf and the flavors blended wonderfully. I will be using the sage from my herb garden to make this bread again. Now to find more recipes for sage, and all the other herbs in my garden!