Sugarlaws: Living Sweetly.

Sage Ciabatta Rolls

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November 25th, 2007 · Print Print

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As I left to come back into New York the day after Thanksgiving, my mother packed me all her leftover fresh herbs that she had bought for Thanksgiving dinner. Sage was the one I was most excited to experiment with.

So, Saturday morning, when my dogs woke me up and I couldn’t get back to sleep (a very regular weekend occurrence), I decided to take advantage of those under-used Saturday morning hours and bake bread. All in all, not a bad idea — by the time the bread was in the oven, I could smell it all through my apartment. Some people have macaroni and cheese, or chicken soup, as their comfort food. For me, it’s bread, all the way.

Sage Ciabatta Rolls

INGREDIENTS:
1 1/2 cups of all purpose flour
1 cup of 100% whole wheat flour
1 cup plus 2 tbsp of hot water (110 degrees)
1 package of instant yeast (11 grams)
2 tablespoons white sugar
1 teaspoon salt
2 tbsp olive oil
1/2 cup fresh sage leaves

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a food processor, mix white flour, wheat flour, salt, sugar, sage and yeast.
3. Turn on faucet until water is as hot as it gets. Measure a cup of water and add water to the flour mixture and knead until blended. Add olive oil and knead for 2-3 minutes more, or until blended (the dough is very sticky at this stage).
4. Place the dough in a greased bowl, coating all sides of dough. Cover bowl with saran wrap, and let rise somewhere warm for 20 minutes, or until dough has doubled in size.
5. Punch down dough. On a well-floured surface, pull off approximately 3/4 cup of dough and form into a rounded or oval roll shape. Coat roll dough with flour, and place on a greased cookie sheet.
6. Repeat with the remainder of the dough. There should be approximately 12 rolls total.
7. Cover all the rolls with saran wrap, and let rise in a warm place for 40 minutes, or until doubled again.
8. Bake bread for 25 to 30 minutes, or until bottoms of loaves are golden.


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Tags: breads · food



11 responses so far ↓

  • 1 MyKitchenInHalfCups // Nov 26, 2007 at 12:45 am

    Oh my goodness Katy, you won my heart.  My mom’s favorite was always sage and I didn’t understand until I started growing it fresh and cooking with it.  It is grand stuff.

  • 2 Katy // Nov 26, 2007 at 2:40 pm

    Did you see the Nov issue of Bon Appetit?  They had a whole section on sage recipes — the “sage skillet cornbread” was what made me think to include it in a bread recipe!

    These were great — every time I opened up the container I was keeping them in, I got this amazing whiff of sage and olive oil!  So yummy.

  • 3 katiez // Nov 26, 2007 at 8:50 pm

    I’ve used sage often in bread and love the way it permeates the entire loaf – and makes the house smell.
    My mother never used it…maybe 1/2 tsp of 5 year old rubbed sage in the turkey stuffing!
    No wonder she didn’t like it!

  • 4 Eva // Nov 27, 2007 at 2:41 am

    The texture of your bread looks fantastic! Very inviting!

  • 5 Katy // Nov 27, 2007 at 3:51 pm

    Eva — Thanks!  I cut them in half and rubbed parmesan cheese into all the crevices, and it was a terrific breakfast!

  • 6 Dana // Nov 28, 2007 at 6:37 pm

    Looove sage.  The texture of this bread looks fab.

  • 7 Kristen // Nov 29, 2007 at 1:06 am

    Oh I love ciabatta. These sound wonderful!

  • 8 Scott // Jan 5, 2008 at 2:40 am

    This looks like a great recipe.  I’m a big fan of sage in baked goods, and in a big, soft roll… you betcha.  Perhaps I’ll top mine with big flakes of sea salt before diving them into a bowl of soup.

    Great blog, by the way.

  • 9 beverlyz // Jul 22, 2008 at 4:36 pm

    Sage is a wonderful herb and I can only imagine it in the rolls or ciabatta!

  • 10 A Pretty Mess » Blog Archive » Cooking with Fresh Herbs: Sage // Sep 4, 2008 at 9:01 pm

    […] in Pizza, Bread, or Rolls Sage Ciabatta Rolls from Sugarlaws (pictured above) Sausage, Carmelized Onion, and Fresh Sage Pizza from Whipped Sage […]

  • 11 Kacie // May 1, 2010 at 8:31 am

    Made these but substituted fresh rosemary from the Farmer’s Market and served them with your Artichoke Chicken. Delicious! Even my super picky boyfriend loved it. Thanks for the great recipes!

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