Crusty Tuscan Bread

Fresh sage is best in this recipe. If you have it growing in your garden, add a little of the sage flowers into the bread dough.

  • 1 cup Unbleached Flour
  • 1/2 cup Whole Wheat Flour
  • 1/2 cup Cornmeal
  • 1/4 cup fresh Sage, chopped or 2 tablespoons dried
  • 1/2 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground Black Pepper
  • 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 1 whole Egg, beaten
  • 1/2 cup Full Fat Milk
  •  1/4 cup dry White Wine, such as Chardonnay

Preheat oven to 350 F.

In a large bowl, combine the dry ingredients. In a different bowl, mix EVOO, egg, milk and wine. Mix well. Combine the wet ingredients into dry ingredients. Mix until blended but don’t overmix. Divide into 2 greased loaf pans. Bake for 30 to 45 minutes, depending on your oven, until a toothpick comes out clean. Cool in the pans for 10 minutes then cool on a rack.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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2 Responses to Crusty Tuscan Bread

  1. Sue says:

    Hi! I tried this recipe and it was awful. There was barely enough batter to put in one pan. The recipe has no sweetner such as sugar or honey and the bread was just awful.

    I’ve tried other recipes that you’ve posted and they have all been quite tasty. This one however, was not.

    • Sue, I’m sorry about that. I try to cut down on the sweetners because of my husband’s diabetes. I may have cut it back too much in this recipe. Let me tweak it a bit. I’ll post it and I hope you try it again. Thank you for the feedback and for reading my blog. I’m glad that you have enjoyed other recipes though. Linda

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