Trailhead Kitchen Sour Cream Bread

1 - 3/4 oz. packet of quick-rise yeast
1 cup sour cream
2 tablespoons sugar
1 tablespoon butter
1 teaspoon salt
1 unbeaten egg
1/4 teaspoon baking soda
2 1/2 cups bread flour

1. Combine the yeast with 1/4 cup warm tap water in a bowl large enough to hold all the ingredients and double in size. Let stand for 10 minutes. sprinkle enough sugar to lightly cover the yeast....it loves it.
2. Mix the sour cream, sugar, butter, salt, egg and baking soda into the yeast, sugar and water mixture.
3. Gradually add the flour, beating well after each addition. the dough will be a little sticky at this point, but its more manageable after the first rise.
4. Let the dough rise in a warm place until doubled in size, about 1 & 1/2 hours. Stir down dough and knead.
5. Form into a smooth ball and put it into an oiled room temperature 10" dutch oven for 1 hour with the lid on, for the second rise.
6. Bake 35 minutes with 5 coals on the bottom and 12 coals on the top; put them along the outer edge, maybe 1 or 2 in the middle.

The finished loaf makes a hallow sound when you thump it. Put onto a cooling rack brush with butter.
From start to finish it takes about 4 hours, but it's worth the wait.