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Orange Sage Bread

User Rating 4 Star Rating (1 Review)


A Loaf of Bread with Fresh Sage
Beth Segal/StockFood Creative/Getty Images
Orange sage bread is a lovely, light bread that can be toasted and served with marmalade for breakfast or it can be sliced and served with fresh fruit and cheese for an outdoor lunch. This recipe is easy enough for beginners to make and is a simple joy for more experienced bread bakers. The ground sage and touch of orange gives the bread a sophisticated flavor that everyone can enjoy. This recipe for orange sage bread makes one loaf.

Prep Time: 2 hours, 30 minutes

Cook Time: 45 minutes

Total Time: 3 hours, 15 minutes


  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/2 tbsp vegetable oil
  • 2 tsp grated orange rind
  • 2 tsp sugar
  • 2-1/2 tsp active dry yeast
  • 1 tsp finely ground sage
  • 1 tsp salt
  • 3 cups bread flour, about


  1. In large bowl, add orange juice, water, oil, rind, sugar, yeast, sage, and salt. Mix until yeast and sugar are dissolved.

  2. Mix in enough flour, a half cup at a time, to form a soft dough.

  3. Turn dough out onto floured board and knead it for about 5 minutes, adding more flour, a tablespoon at a time, if needed.

  4. Put dough into greased bowl. Flip dough over in bowl so that the top of the dough is also lightly greased.

  5. Cover and let rise in warm place for 1 hour or until double in bulk.

  6. Punch down dough and turn out onto lightly floured board.

  7. Quickly knead the dough for about 2 minutes to get the air bubbles out.

  8. Shape into loaf and put dough into a greased, 9 x 5 x 2.5 inch loaf pan.

  9. Cover and let rise for 30 minutes or until doubled.

  10. Bake at 375 degrees F for 45 minutes or until golden brown.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Different and yummy, Member Fiamma1

This is a really good bread and very easy to make. My family devoured it in the morning with some butter. The recipe asks for 3 cups of bread flour but it only needed 2. I'm very new at making breads but I already know a thing or two so I'd recommend the dough to be covered with a damp cloth not just ""covered"" as the recipe states. Also, when adding water, make sure that it is about 90F (the recipe doesn't specify a temperature). My bread only took 30 minutes to be ready. I would definitely make it again.

2 out of 2 people found this helpful.

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