One of our local wineries served this bread , cut into small pieces and spread with sage butter on a pretty platter as a pairing with one of their exquisite wines. I love that they generously share their recipes.
It's unusual, and very good. Best served thinly sliced.
I baked it in a Moravian Ribbed Loaf Pan (also known as a Rehrücken Pan), or simply a Ribbed Loaf Pan. My friend Monique baked it in smaller pans, which I thought was the best idea (one to serve and another to freeze).
Sage Bread with Sage Butter
1/2 cup milk
2 tablespoons minced fresh sage, or 2 teaspoons dried sage
1/2 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
In a small saucepan, heat milk and sage just until warm. Set aside to cool. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt in a bowl, and add to the creamed mixture, alternately with the milk mixture. Pour/scrape into a greased 9x 5x 3-inch loaf pan, or two smaller pans.
Bake at 350-degrees (F) for 40-50 minutes (less for smaller pans), until a toothpick inserted near the center comes out clean.
Cool in the pan for 10 minutes before removing from pan to a wire rack. Serve with Sage Butter.
In the container of a food processor or blender combine softened butter with fresh or dried sage. Blend until smooth.
Serve at room temperature so it is easier to spread.
The photo below ... shows how they served it at the winery ~ slices were spread with the flavored butter; cut into very small pieces, with toothpicks inserted in each, then arranged on a tray for each person to help themselves. It's a good way to serve this at a party so your guests don't have to bother with spreading their own.
How they served it at the winery.