Recipe: Make Celebrity Chef Luke Dale Roberts' Butternut Sage Loaf at Home
Recreate the epitome of fine dining at home with the help of Luke Dale Roberts’ newest cookbook
Ingredients
- 300g butternut, peeled and diced
- 2 sprigs sage
- 100g butter
- 250g white bread flour
- 100g rye flour
- 20g salt
- 10g yeast
- 100g biga (see p. 109)
- 125ml milk
- 100ml amasi
- 50g sage beurre noisette (see p. 473)
- 75ml water (if needed)
- 8–10 small sage leaves, blanched
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