Title: Sage Hearth Loaf
Categories: Bread
Yield: 1 Loaf

BREAD
3	tb	Margarine or butter
1	c	Onions, finely chopped
1	pk	Pillsbury Hot Roll Mix
1/2	ts	Ground sage
1/2	ts	Dried rosemary leaves,
		Crushed
1/4	ts	White pepper or pepper
1/4	ts	Dried thyme leaves
1	c	Water heated (120 to 130 F.)
1		Egg
TOPPING
1	tb	Margarine, melted
2	tb	Onion, finely chopped, oppt.

Melt 3 tb. of margarine in small skillet over medium heat. Add 1 cup onions; cook and stir 3 to 5 minutes or until onions are tender. Set aside. Grease 9x5-inch loaf pan. In large bowl, combine flour mixture with yeast from foil packet, sage, rosemary, pepper and thyme; mix well. Stir in onion mixture, hot water and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to educe stickiness. Cover dough with large bowl; let rest 5 minutes. On lightly floured surface, roll dough to 14x7-inch rectangle. Starting with shorter side, roll up tightly; pinch edges and ends firmly to seal. Place, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 20 to 30 minutes. Heat oven to 350 F. Uncover dough. Brush with 1 tb. melted margarine; sprinkle with 2 tb. onion. Bake for 40 to 50 minutes or until loaf is golden brown and sounds hollow when lightly tapped. Immediately remove from pan; cool or wire rack. Serve warm or cool.

Tip: A greased 1 1/2 or 2 qt. casserole dish can be substituted for loaf pan. Omit rolling out dough; shape dough into ball. Place in greased casserole. Continue as directed.

Nutritional Info: 1 Slice; Cal.-140, Protein-4 gr., Carbo.-22 gr., Fat-3 gr., Chol.-13 mg., Sodium-230 mg.

Dietary Exchanges: 1 1/2 Starch, 1/2 Fat

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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