I can’t help it.
I just keep baking bread.
…and baking and baking and baking…

I almost feel like that episode from “I Love Lucy” where she bakes the bread and it comes billowing out of the oven forcing her up against the wall of the kitchen.

The bread is taking over our life.

Thus, I gift it away.

And this one was a very special gift.

This bread was and is beautiful in every way.

Blackberry Sage Artisan Bread

1 1/2 cups warm water
1 1/2 tsp. dry yeast
1 1/2 tsp. sea salt
3 1/4 cups all purpose flour
1 cup Quick Blackberry Jam
2 Tbs. fresh sage leaves, chopped

Combine the water and yeast and let side for about 10 minutes, until bubbling.
In the large bowl of a stand mixer, combine the water and yeast with the salt and all the flour. Using the dough hook attachment, mix for 2-3 minutes. Add the jam and sage. Mix again for 30 seconds.

Transfer the bowl to a warm area, loosely covered, and let rise for about 2 hours.

You can bake right away OR refrigerate for a few hours (or up to 10 days if you cover tightly after the first day). The dough is easier to work with if it’s chilled first.

Remove from fridge and with floured hands, form into a nice “boule,” round disc, by folding the sides under.
Place on a parchment lined baking sheet and allow to come to room temperate for 40 minutes while the oven preheats to 450 degrees for those 40 minutes.
Dust the boule with flour and create 2-3 slits in the top for air escape before popping into the oven for 20-30 minutes.

I say, serve slathered in coconut butter!!! Oh yum 🙂

For some reason…maybe the extra sugar in the jam, this baby rose and rose and rose – not too much yeast, like Lucy, but the loaf became pretty darn billowy. It’s beautiful and purple-perfect!

 

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