Home Cooking Recipes
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Herbal Bread
Chef:  Margaret Trojan - Beaver Crossing, NE          Category:  Breads

Ingredients:
1 package active dry yeast
1/4 cup lukewarm water
1 (8 oz.) container sour cream
1 egg
1 tablespoon vegetable oil
2 teaspoons honey
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup onion, minced
1/2 teaspoon thyme, dried
4 to 4 1/2 cups all purpose unbleached flour, divided
margarine, melted








Directions: Dissolve yeast in warm water in small bowl. Let stand 10 minutes or until foamy. Heat sour cream to about 120°F. Pour warm sour cream into medium bowl. Add egg, oil, honey, baking soda, salt, onion and thyme. Stir, add yeast mixture, stir to mix. Add 4 cups flour, 1 cup at a time mixing thoroughly. Turn out dough onto a lightly floured surface. Knead gently for 1 minute, let rest 10 minutes. Knead 4 minutes adding small amounts of remaining flour as needed to keep dough manageable. The dough will be elastic but slightly sticky. Rinse and dry bowl then oil surface of dough, place into bowl. Cover with a cloth and let rise in warm, draft free area about 1 hour or until doubled. Punch down dough, knead briefly to expel air bubbles. Divide into three equal pieces. Roll each into 18 inch rope. Braid ropes to form loaf, tuck ends underneath. Place loaf on greased baking sheet, cover and let rise about 30 minutes or until doubled. Bake at 350°F for 25 to 30 minutes or until golden brown and bread sounds hollow when tapped. Cool on rack 15 minutes, brush with melted margarine.

Notes:

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