Piñón Bread

There’s a generous cupful of toasted, ground pine nuts in this bread, enough so that their unusual pine flavor is clearly present. This bread makes a delicate, nutty-flavored toast, and the dough can also be shaped into rolls and glazed. I sometimes add a little wild sage, which is very aromatic and right with the pine nuts, but if you decide to add sage that is unfamiliar to you, test it out first in a piece of extra dough. Some sages can be intensely bitter as well as aromatic.

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