SAGE WHEAT BREAD This is the perfect bread for dipping in olive oil. Add a twist or two of freshly ground black pepper to the oil dish for a flavor kick. 2 1/4 to 2 3/4 cups all-purpose flour 2 packages active dry yeast 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed 1 3/4 cups reduced-fat milk 1/4 cup packed brown sugar 3 tablespoons butter (no substitutes) 2 teaspoons salt 2 cups whole wheat flour 1/2 cup yellow cornmeal 1 egg, slightly beaten Fresh sage leaves

Combine 2 cups of the all-purpose flour, the yeast, and snipped or dried sage in a large mixing bowl; set aside. In a medium saucepan, heat and stir milk, brown sugar, butter and salt just until warm (120°F to 130°F) and butter almost melts.

Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, cornmeal, and as much remaining all-purpose flour as you can.

Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface. Cover; let rise in a warm place till dough is double in size (1 to 1 1/4 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease a large baking sheet; sprinkle with additional cornmeal. Shape each half into a ball. Place on prepared baking sheet. Flatten each ball to 5 inches in diameter.

Mix beaten egg and 1 tablespoon water; brush about half of mixture on loaves. If desired, gently press fresh sage leaves on top of loaves. Cover; let rise till nearly doubled (30 to 45 minutes).

Preheat oven to 375°F. Brush loaves with remaining egg mixture. Bake 30 to 35 minutes or until crust is golden. If necessary, cover with foil for last 15 minutes of baking to prevent overbrowning. Transfer to a wire rack; cool.

Makes 2 loaves.

1 Slice: Calories: 90, Fat: 2g (Saturated: 1g), Cholesterol: 11mg, Sodium: 167mg, Carbohydrate: 16g, Protein: 3g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]