Sour Cream Bread
This recipe for sour cream bread has been passed down in my family from generation to generation. Easy to make, only 15 minutes preparation time, then standing time just 1 hour, so you could easily whip up 2 loaves of sour cream bread at a time. Eat one loaf and freeze the other loaf.
Ingredients for sour cream bread: Additional items needed:
1 cup sour cream, room temperature cooking spray
3 tablespoons water large bowls
2-1/2 to 3-1/2 cups all-purpose flour, divided
1 package active dry yeast cookie sheet
2 tablespoons sugar pastry brush
1-1/2 teaspoons salt rubber spatula
1/4 teaspoon baking soda small saucepan
1 tablespoon vegetable oil wire cooling rack
1 tablespoon poppy seeds, optional
Step 1...Combine sour cream and water in the small saucepan. Heat over low heat until temperature
reaches between 120 degrees and 130 degrees...DO NOT BOIL..
Step 2...Combine 2 cups flour, yeast,sugar, salt and baking soda in a large bowl. Add the sour cream mixture and blend well with a rubber spatula.
Step 3...Turn dough out onto a lightly floured surface.Knead until smooth and elastic, should take about 5 minutes, gradually add the remaining flour so the dough isn't sticking up needed.
Step 4...Grease a large bowl with cooking spray. Shape dough into a ball and place on a cookie sheet sprayed with cooking spray. Flatten the ball into an 8 inch circle. Brush dough with the vegetable oil. Sprinkle with poppy seeds. Invert the large bowl over dough and let rise in a warm place until double for 1 hour. Preheat oven to 350 degrees.
Step 5...Bake the loaf of sour cream bread until golden brown, it takes between 20 and 28 minutes, depending on your oven. Remove the loaf from cookie sheet and cool on a wire rack.
Each loaf serves 8 to 12.