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1
In a skillet melt the 1 tbsp butter,cook shallots 2-3 minutes or until translucent.
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2
Set aside.
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3
In a large mixing bowl,stir together 2 cups of the flour,yeast and sage,set aside.
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4
Heat and stir water,butter,sugar and salt just until warm (120-130) and butter almost melts.
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5
Add shallots and water mixture to flour mixture.
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6
Beat with electric mixer on low speed 30 seconds,scraping bowl.
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7
Beat on high speed 3 minutes.
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8
Stir in as much of the remaning flour as you can.
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9
Turn dough out onto lightly floured surface.
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10
Knead in enough of the remaning flour to make a moderately soft dough that is smooth and elastic.
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11
Shape into a ball.
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12
Place dough in a lightly greased bowl,turning once.
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13
Cover and let rise in warm place until double,about 1 hour.
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14
Punch dough down.
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15
Turn dough onto lightly floured surface.
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16
Divide in half.
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17
Cover,let rest 10 minutes.
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18
Grease 2 baking sheets,set adide.
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19
Shape each half of the dough into a 6 inch round loaf,tucking edged beneath.
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20
With a sharp knife make 3 wvwnly spaced 3 inch cuts toward center of rounds.
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21
Place rounds on prepared baking sheets.
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22
Cover and let rise in warm place until nearly double,30-40 minutes.
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23
Bake in 375 oven 40 minutes.
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24
Remove from pans and cool on racks.
