Thursday, November 1, 2007

Sour Cream Bread

Bread baking 101 continues, my first free form loaf is a success ! This bread is good for sandwiches or as toast.


1 package yeast
1 1/3 Tbsp. sugar
1/4 cup warm water (110 degrees)
1 cup sour cream, room temperature
1 Tbsp. salt
1/4 tsp. soda
2 cups bread flour
1 cup whole wheat flour

Combine yeast, sugar and water and allow to proof for 5 minutes.

Combine dry ingredients. Add sour cream to the yeast mixture, then add flour one scoop at a time beating well after each addition. Turn out onto a floured board, kneed for about 10 minutes.

Shape the dough into a ball and place in a buttered bowl, turn to coat with butter. Cover with plastic wrap and sit in a warm spot till double in size. About 1 1/2 to 2 hours.

Punch dough down and let rest for a few minutes. Turn out onto a floured board and kneed a minute or two.

Place in a buttered loaf pan, cover with towel and let rise again till double in size.

Bake in a preheated 375 degree oven 30-35 minutes, or until loaf sounds hollow when tapped on top and bottom.

Note: I shaped the dough and placed on a sheet sprinkled with cornmeal. Covered with a towel and let double in size. Before I placed it in the oven I used a sharp knife and made three slashes across the top. Place a hot pan of water on bottom shelf of oven, and spray bread lightly with water before placing in oven.


Maddie said...

Made 2 loafs today, and as it always goes at my house, packed with a herd of hungry Teenagers:


Was declared a new favourite, along with the Irish soda bread I usually bake.

So no more bread in the house, and we're a bit short on elephants too.


OhioMom said...

...."and we're a bit short on elephants too"

ROFL ! Every time I see eggplant I think about the elephants.

The sour cream bread is good, I am making some buttermilk bread this week, be sure to check it out.

Nice to see you Maddie :)