Windows open, cool breezes lifting the dining room curtains in a dance of wind and fabric. The ovens warmth a welcome addition to the cool morning.
This morning was baking day. My huge bread bowl, resting on the stove top with a giant mound of Herbal Encouragement bread dough rising.
Inside the oven a sweet potato cake is baking, while the whizzing of the beaters sets to the taste of whipping maple cream cheese frosting. Beans are soaking for soup tonight.
Here is the recipe for the
Herbal Encouragement bread, thanks to Father Dominic's PBS show and its recipes when it was still on.
Herbal Encouragement Bread
Yield: 1 loaf
1 package Fleischmann's Active Dry Yeast
1/4 cup lukewarm water
1 (8oz) carton of sour cream
1 egg
1 Tablespoon vegetable oil
2 teaspoons honey
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup minced onion
1/2 teaspoon dried thyme
4 -4 1/2 cups all purpose unbleached flour, divided
Melted butter for brushing on loaf (optional)
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 to 120 degrees. Pour warm sour cream into a medium bowl. Add egg, oil, honey, baking soda, salt, onion and thyme; stir until thoroughly mixed. Add yeast mixture; stir to mix. Add 4 cups of the flour, 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto a lightly floured surface. Knead gently for 1 minute. Let dough rest 10 minutes. this resting period helps the dough to firm up. Knead 4 minutes, adding small amounts of the remaining flour as needed to keep the 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 warm, draft free place about 1 hour or until doubled.
Punch dough down, knead briefly to expel large air bubbles. Divide dough into 3 pieces. Roll each piece into a 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 doubled.
About 15 minutes before the end of the rising time, preheat oven to 350 degrees. Bake loaf 25-30 minutes, or until golden and bread sounds hollow when tapped. Remove from baking sheet and let cool on a wire rack for 15 minutes, then brush top and sides of loaf with melted butter, if desired.
My Note: I added some chopped rosemary and some basil to the loaf also. The meal was great by the way.
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