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Herbal Challah (D, TNT)
Source: A friend
Yield: 1 loaf

1 package active dry yeast
1/4 cup lukewarm water
1 8-ounce carton of 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 dried thyme
4 to 4-1/2 cups all purpose unbleached flour, divided
Melted butter, for brushing on loaf (optional)

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°F to 120°F. 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" 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°F.

Bake loaf 25 to 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.

Poster's Notes:
Hi, a friend of mine posted this and I made it for a vegetarian luncheon I served last week. Truly yummy:-) It will work with tofu sour cream and I personally use kefir and just add a bit more flour to compensate for the liquid in it.

Posted by Karen Oros

Nutritional Info Per Serving: N/A