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Sour Cream Bread

February 7, 2011

sour cream bread This bread is always a hit whenever I make it. The added sour cream gives it a delicate taste that keeps a lot of people guessing what that extra ingredient may be.

It’s so versatile that I serve it with anything, and is even better in the following days toasted.
 
 

 
You will need:
250g sour cream
1 tsp powdered yeast
550g flour (of your choice)
1 tbsp oil
1 tbsp honey
100ml cold water
150ml boiling water
seeds for covering the loaf

Method:
  In a large bowl, mix the cream with 100ml cold water and 150ml boiling. Add the yeast and honey, and stir around until the honey dissolves.

  Mix in the flour, and knead until the dough starts to get a silky texture. Knead it into a ball, cover with a tea towel and let it sit for 10 minutes.

  Knead again, and roll over the seeds to cover the loaf. Place into a 2lb oiled bread tin, covering once more for a minimum of 10 minutes (the longer you leave it to rise in the tin, the lighter the bread will be).

  Dust the top with flour, and bake at 200C for around 45-60 minutes (depending on your oven quality).

  For extra flavouring, try adding your favourite herb or spice to the dough whilst kneading. I’ve always found fresh rosemary works really well.

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2 Comments leave one →
  1. September 24, 2011 15:02

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  2. gastrogeek permalink
    February 12, 2011 11:10

    soured cream in bread you say? what a clever idea! I bet that’s utterly delicious – must try this, what with my newly honed bread making skills and all

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