for 1 bread

Starter dough

200 g	flour for making dumplings
½ cube	yeast (approx. 20 g), crumbled
1 tbsp	sugar
2 ½ dl	milk

Dough

400 g	white flour
2 sprig	sage, finely chopped
1 tsp	salt
1	egg
80 g	butter, cut into pieces

To shape

1	egg, beaten
¼ tsp	sea salt
a little	pepper
1 sprig	sage, leaves torn off

How it's done

Starter dough

Empty the flour into a bowl and create a well in the centre. Place the yeast, sugar and milk in the well, mix with a wooden spoon to form a paste. Cover and leave to stand for approx. 30 mins.

Dough

Mix the flour, sage and salt, add to the starter dough along with the egg. Knead into a smooth dough using the dough hook on a food processor for approx. 10 mins. Gradually add the butter and continue to knead for approx. 10 mins. Cover the dough and leave to rise at room temperature for approx. 1 1/2 hrs.

To shape

Divide the dough into 4 portions, gently flatten lengthwise to form rectangles approx. 20 cm long. Roll up the dough from the long edge, place in the prepared tin. Cover and leave to rise for a further 30 mins. Glaze the rolls with egg, sprinkle with salt and pepper, top with the sage leaves, press down gently.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly, remove from the tin, leave to cool completely on a rack.

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