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Sour Cream Orange Caraway Braid

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Submitted by: wzj8xw

 

This yeast bread dough, with sour cream, grated orange peel & juice, and caraway (or fennel) seed added, is cut into strips and braided.
 

Ingredients

  • 1 package yeast
  • 1/4 cup sugar
  • 1/4 cup warm water
  • 2 cups sour cream
  • 2 Tablespoons grated orange zest
  • 1/3 cup orange juice
  • 2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 Tablespoons caraway seeds, plus 1 Tablespoon for top, if desired
  • 4 1/2 to 5 cups all-purpose or bread flour
  • 1 egg, beaten slightly

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Method

Combine yeast, water, and sugar; let stand for 5 minutes. Stir in the sour cream, salt, baking soda, orange zest, orange juice and the 3 Tbsp caraway. With a heavy duty mixer or breadmaker, add additional flour, 1 cup at a time, mixing in each addition until dough is springy and smooth. Add enough additional flour until the dough is the proper consistency for kneading. Remove from bowl or breadmaker, and knead for 8-10 minutes. Place dough in greased bowl and cover. Let rise in a warm place until doubled, about 1 hour. Punch dough down, and let rise again until doubled, about 40 minutes (This extra rising is optional, but makes a finer crumb in the finished loaf.) Roll to a 12x9-inch rectangle. Cut dough lengthwise in thirds, cutting to--but not quite through--the other side, making three 12-inch long strips. Braid these together, tucking both ends under. Place braid on a greased cookie sheet. Cover. Let rise again until doubled, about 40 minutes. Preheat oven to 375 degrees. Brush braid with beaten egg, and sprinkle with extra caraway seeds, if desired. Bake for 35-45 minutes, or until golden and hollow-sounding when tapped. Let cool before cutting.

 

Notes: This bread is more savory than sweet. It makes great sandwiches! Crushed fennel seeds may be substituted for the caraway.

 

Number of Servings: 1 loaf

 

Submitted by: wzj8xw ()

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