Ingredients: |
Ingredients: 1 pkg active dry yeast
1/4c lukewarm water
1 (8 ounce) carton sour cream
1 egg
1Tbsp vegetable oil
2tsp honey
1/4tsp baking soda
1tsp salt
1/4c minced onion
1/3tsp dried thyme
4-4 1/2 c all purpose unbleached flour, divided
melted butter, for brushing on loaf (optional)
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Directions: |
Directions:Dissolve yeast in warm water in small bowl. Let stand 10 minutes, or until foamy. Heat sour cream in a saucepan or microwave oven to 110-120 degrees. Pour warm sour cream into medium bowl. Add eg, oil, honey, baking soda, salt, onion and thyme; stir until thoroughly mixed. Add yeast mixture; stir to mix,. Add 4cups of the flour, 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto lightly floured surface. Knead gently 1 minute. Let dough rest 10 minutes, adding small amounts of remaining flour as needed o keep dough manageable. the dough will be elastic but slightly sticky. rinse and dry bowl, then oil surface of dough and place dough in bowl.
Cover with a cloth and let rise in a warm, draft-free place about and hour, or till doubled.
Punch down dough. Knead briefly to expel large air bubbles divide dough into 3 equal pieces. Roll each piece into an 18 inch rope. Braid the ropes to form a loaf; tuck the ends underneath. Place loaf on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubles.
About 15 minutes before end of rising time, preheat oven to 350º. Bake loaf 25-30 minutes, or until golden brown and bread sounds hollow when tapped. Remove from baking sheet and let cool on wire rack 15 minutes, then brush top and sides of loaf with melted butter, if desired. |
Personal
Notes: |
Personal
Notes: Feel free to substitute sugar or molasses for honey in this recipe, according to personal taste. The chopped onion could be red, yellow, white or green, depending upon what's in the fridge. I usually sauté onions before adding them to bread dough, but if you mince them fine, the raw onion may be added directly to the dough.
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This recipe for Herbal Encouragement Bread is from