Herbal Encouragement Bread
I developed this recipe as a bread to share with a friend who is going through a difficult time, as several of the ingredients have a symbolic meaning. The sour cream symbolizes making the best of something that has gone bad. The onions of course represent tears, and the thyme is the herb of perseverance and courage, as this hardy plant thrives in the rockiest and harshest of environments. The loaf is braided to suggest that although things in the person’s life may look tangled and confused, stepping back and reflecting may reveal both a pattern and a purpose. A fresh loaf bread with a hand-written note explaining its message would mean far more than any store-bought card.
¼ cup warm water (100° to 110° F)
1 pkg. Active Dry Yeast
1 cup sour cream
1 egg
1 Tbs. vegetable oil
2 tsp. honey
¼ tsp. baking soda
1 tsp. salt
¼ cup minced onion
½ tsp. dried thyme
4 to 4½ cups all-purpose unbleached flour
Dissolve yeast in warm water and allow to develop until foamy. Heat sour cream to 110° to 120° F and pour into a medium size mixing bowl. Add egg, oil, honey, soda, salt, onion, and thyme, and stir until thoroughly mixed. Add yeast and stir until combined. Add 4 cups flour, one cup at a time, mixing thoroughly after each cup. Turn dough out onto a lightly floured surface and knead gently for 1 minute. Allow dough to rest for 10 minutes (this resting period helps the dough to “firm up”). Knead for another four minutes, adding small amounts of flour as needed to keep the dough manageable---dough will be elastic but slightly sticky. Lightly oil the surface of the dough and place in the rinsed mixing bowl. Cover with a dish towel and let rise in a warm, draft-free place about 1 hour, or until doubled. Punch dough down and knead briefly to expel the larger air bubbles. Divide dough into three equal portions. Roll each portion into a rope 18” long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake in a pre-heated 350° oven for 25 to 30 minutes, or until golden brown and bread sounds hollow when tapped. Cool on rack for 15 minutes, then brush the top and sides of the loaf with butter if desired.
Notes ---You should feel free to substitute sugar or molasses for the 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 dough, but in this case I added them directly and the result was just fine.
I developed this recipe as a bread to share with a friend who is going through a difficult time, as several of the ingredients have a symbolic meaning. The sour cream symbolizes making the best of something that has gone bad. The onions of course represent tears, and the thyme is the herb of perseverance and courage, as this hardy plant thrives in the rockiest and harshest of environments. The loaf is braided to suggest that although things in the person’s life may look tangled and confused, stepping back and reflecting may reveal both a pattern and a purpose. A fresh loaf bread with a hand-written note explaining its message would mean far more than any store-bought card.
¼ cup warm water (100° to 110° F)
1 pkg. Active Dry Yeast
1 cup sour cream
1 egg
1 Tbs. vegetable oil
2 tsp. honey
¼ tsp. baking soda
1 tsp. salt
¼ cup minced onion
½ tsp. dried thyme
4 to 4½ cups all-purpose unbleached flour
Dissolve yeast in warm water and allow to develop until foamy. Heat sour cream to 110° to 120° F and pour into a medium size mixing bowl. Add egg, oil, honey, soda, salt, onion, and thyme, and stir until thoroughly mixed. Add yeast and stir until combined. Add 4 cups flour, one cup at a time, mixing thoroughly after each cup. Turn dough out onto a lightly floured surface and knead gently for 1 minute. Allow dough to rest for 10 minutes (this resting period helps the dough to “firm up”). Knead for another four minutes, adding small amounts of flour as needed to keep the dough manageable---dough will be elastic but slightly sticky. Lightly oil the surface of the dough and place in the rinsed mixing bowl. Cover with a dish towel and let rise in a warm, draft-free place about 1 hour, or until doubled. Punch dough down and knead briefly to expel the larger air bubbles. Divide dough into three equal portions. Roll each portion into a rope 18” long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake in a pre-heated 350° oven for 25 to 30 minutes, or until golden brown and bread sounds hollow when tapped. Cool on rack for 15 minutes, then brush the top and sides of the loaf with butter if desired.
Notes ---You should feel free to substitute sugar or molasses for the 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 dough, but in this case I added them directly and the result was just fine.