SHALLOT SAGE BREAD

Steps:

• In a skillet melt the 1 tbsp butter,cook shallots 2-3 minutes or until translucent.
• Set aside.
• In a large mixing bowl,stir together 2 cups of the flour,yeast and sage,set aside.
• Heat and stir water,butter,sugar and salt just until warm (120-130) and butter almost melts.
• Add shallots and water mixture to flour mixture.
• Beat with electric mixer on low speed 30 seconds,scraping bowl.
• Beat on high speed 3 minutes.
• Stir in as much of the remaning flour as you can.
• Turn dough out onto lightly floured surface.
• Knead in enough of the remaning flour to make a moderately soft dough that is smooth and elastic.
• Shape into a ball.
• Place dough in a lightly greased bowl,turning once.
• Cover and let rise in warm place until double,about 1 hour.
• Punch dough down.
• Turn dough onto lightly floured surface.
• Divide in half.
• Cover,let rest 10 minutes.
• Grease 2 baking sheets,set adide.
• Shape each half of the dough into a 6 inch round loaf,tucking edged beneath.
• With a sharp knife make 3 wvwnly spaced 3 inch cuts toward center of rounds.
• Place rounds on prepared baking sheets.
• Cover and let rise in warm place until nearly double,30-40 minutes.
• Bake in 375 oven 40 minutes.
• Remove from pans and cool on racks.