Shallot Sage Bread - cooking recipe

Ingredients

1 tablespoon butter or 1 tablespoon margarine
2/3 cup shallots, finely chopped or 2/3 cup green onion
6 1/2 - 7 cups all-purpose flour
2 packages dry yeast
1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
2 cups water
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons sugar
1/2 teaspoon salt

Preparation

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.