Instructions: Every collection of bread recipes includes one for a fresh cheese-based dough flavored with the wild white sage that grows prolifically in the Southwest. In the absence of wild white sage, cultivated varieties can be substituted perfectly.

1 1/4 cups warm (105-115 degrees) water
3 tablespoons sugar or honey
1 package (1/4 ounce) active dry yeast
5 to 5 1/2 cups all-purpose flour
1/4 cup vegetable oil
2 tablespoons chopped fresh sage leaves, or 1 tablespoon dried 2 teaspoons salt
2 large eggs
1 1/4 cups small-curd cottage cheese

Glaze:
1 egg white
1 tablespoon water
1/8 teaspoon salt
1/2 cup pine nuts, toasted, crushed

Put the warm water, sugar and yeast in a large bowl of electric mixer; stir to dissolve. Stir in 2 cups of the flour; beat until smooth, about 15 strokes.

Cover loosely; let stand at room temperature until bubbly, about 1 hour.

Stir in 1 cup of the flour, oil, sage, salt, eggs and cottage cheese; beat on medium speed until smooth, about 1 minute. Add remaining flour, 1/2 cup at a time, beating on low speed until dough is soft and pulls away from the sides of the bowl.

Turn dough onto a lightly floured work surface; knead until soft and springy, 1-2 minutes. Place in a greased bowl; turn once to coat the top. Cover; let rise to room temperature until doubled, about 1 1/4 hours.

Grease a baking sheet or line with parchment paper. Turn dough onto clean work surface; divide into 2 equal portions. Form each into a tight round. Place on baking sheet; dust with flour. Cover loosely. Let rise at room temperature until doubled, about 50 minutes.

Heat oven to 350 degrees. Cut a large X on the top of each loaf, no more than 1/4 inch deep. For the glaze, whisk egg white, water and salt together until foamy. Brush loaves with glaze; sprinkle with pine nuts. Bake until loaves are golden brown and sound hollow when tapped with your finger, 30-35 minutes.

Remove from the baking sheet; cool on baking racks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.