Sage Braid
1 Picture
Ingredients
- Buttery Yeast Dough, herb variation (recipe on KI)
- 16 fresh sage leaves
- 1 large egg, well beaten
- Unsalted butter, room temperature, for plastic wrap and brushing
Details
Adapted from marthastewart.com
Preparation
Step 1
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.
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.
COOK'S NOTE
Make-ahead: You can prepare this recipe ahead: Place formed breads in baking pans; cover tightly with buttered plastic wrap, then foil; and freeze for up to 1 month. When ready to use, thaw, then let rise as directed.
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