A man told me today he’s been married for 18 years. Then he went on to describe the deterioration of his marital relationship…
“The first year was fantastic”, he said. “The second year, you start getting sick of each other. By the third year, you’ve learned to compromise. By the fifth year, you’ve grown use to their annoying habits. By the tenth year, you hate their guts, and by year 15, they’re just another part of you that you take for granted. “
Um, does anyone else find this depressing?
What the heck! I thought the first year was pretty darn challenging. It’s supposed to go downhill? Where are the everlasting vows of love and devotion? Now my head is only filled with phrases like “compromise”, “tolerance”, and images of me picking up dirty socks until I’m old and gray. Ack!
Someone tell me I’m wrong. Someone tell me they have a happily ever after. Or at least…a mostly happily ever after.
At least this bread is reliable. But OMG. This is good stuff. The sour cream makes it a super moist rich bread. Amazing with jam, butter, or slices of cheese!
This bread is like a cross between a flaky buttery biscuit and a fluffy milk bread. Just try it, its hard to describe. That James Beard really knew what he was doing!
Sour Cream Bread
courtesy James Beard
1 package yeast/ 0.25 oz
3 TB sugar
1/4 cup warm water
2 cups, 1 pint, sour cream, at room temperature
1 TB salt
1/4 tsp baking soda
4 1/2 to 5 cups all purpose flour
Combine the yeast, sugar and water and let it sit for 5 minutes. Put the sour cream, salt and baking soda in the bowl of an electric mixer. Add the yeast mixture and thoroughly combine with the paddle attachment. Switch to a dough hook and add the flour. Knead with the electric mixer for about 3-5 minutes. Transfer the dough to a bowl with 1 TB of oil. Turn the dough to coat with the oil and cover it with a kitchen towel. Let it rise in a warm place until doubled, about 1-2 hours.
Divide the dough in half and shape into two rounds. Place onto a greased baking sheet (I use foil with baking spray). Let it rise for 1-2 more hours and then bake at 375F for 30-35 minutes.
Let it cool for 10-15 minutes before eating (or inhaling)