Sage and onion tear and share bread

l may not want to admit it but I’m a carb addict. I love my bread, even if I try to manage my addiction. So whenever something goes wrong, the life gets tiny bit more stressful the first thing that comes to my mind is warm, fluffy, white bread.

I attempted this bread after after three cake catastrophes to prove myself that I actually know how to bake. It was tricky task as I usually screw up on bread rolls (I know that by name it’s a bread, but technically that are bread rolls put in a circle). Official reason for making it was to use the abundance of sage. I still have loads of it, so any other ideas are welcomed.

It may not look pretty, as I didn’t put much effort into shaping it, but it tastes pretty amazing, especially when sliced, toasted and patted with butter. It’s fluffy, slightly sweetish and I like to eat it with a tomato salad. 

Sage and onion tear and share bread

Sage and onion tear and share bread

Recipe adapted from Hairy Bikers

  • 150ml whole milk, plus extra for glazing
  • 150ml water
  • 400g strong white flour
  • 1 tsp caster sugar
  • 7g sachet fast-action dried yeast
  • 1 tsp fine sea salt
  • 15g butter
  • 1 Tbsp vegetable oil, plus extra for greasing
  • 1 large onion, peeled and chopped
  • 1 garlic clove, crushed
  • 15-20 sage leaves, chopped, plus extra for garnish
  • freshly ground black pepper
Put the milk and water into a glass container and heat the it slightly in the microwave until just lukewarm.
In a large bowl place the flour and sugar. With your fingers rub in the yeast on one side and the salt on the opposite (yeast get killed in contact with salt).
Add the milk and water.
Knead it until the dough is smooth and elastic (about 10 minutes). You can use a stand mixer as well. Cover the bowl with a tea towel or cling film and let it rest for an 1-1 1/2 hours or until it doubles in size.
Melt the butter and oil in a pan. Fry the onion and garlic until they soften.
Add the sage and fry for few more minutes. Season it with black pepper and leave it to cool.
When the dough is ready add in the onions and knead until combined nicely.
Divide it into 8 and shape into balls.
Put them into a greased spring pan. They should be touching. Cover the pan with cling film and leave it to rise until it doubles in size (I’ve left it to rest over the night in the balcony).
When the dough is almost ready preheat the oven to 180°C/160°C fan.
Brush the top with a little bit of milk, place sage leaf on the top and bake for around 20 minutes (it got me much longer around 30-40 minutes) or until golden brown.
Let it cool.
I’ve added this little recipe to Lucy’s movement Cook Blog Share, that is about spreading some love to brilliant blogs that around us. Feel free to join us!
sage bread-6208

10 thoughts on “Sage and onion tear and share bread

    • Caroline, the cold days definitely start coming more often. We’ve been blessed with great weather, but it’s getting colder and colder and I start thinking of stews and hot chocolate 🙂


  1. When life gets you down… I usually reach for the Nutella jar. But bread is good too! I love sage in bread and in soup. It’s actually really good in scones and in cocktails too (in moderation as taste is so strong). Love your bread – thanks for linking to #CookBlogShare always lovely to see your recipes Magda : )


    • I don’t keep Nutella jar around, otherwise I would prove I need it straight away!
      I’ve never tried sage in a soup. As you recommended I tried it into a cocktail, it’s really nice 🙂
      Lucy thank you for hosting #CookBlogShare I should look at it more often, but time is running like crazy, but with colder weather I hope to participate more often.


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