SOUR CREAM BREAD

Sour Cream Bread made with flour, yeast, oil and egg, and sour cream of course! Soft, chewy white bread recipe with great flavor and delicious texture, perfect with butter & jam!

We often use sour cream in baked goods like cakes, but have you ever seen or used it in bread? Making homemade bread with sour cream in the mix is a fantastic way to get a moist and delicious crumb without too much added effort.

We love bread around here (if it wasn’t already obvious) and some of our most popular recipes happen to be bread related. For example, our Buttermilk Bread Recipe happens to be a very popular post and it’s the inspiration behind this wonderful concoction. I took that recipe and twisted it around, making some adjustments, and ended up with a gorgeous loaf of bread that’s perfect for snacking.

What is sour cream bread?

While you often see sour cream in pound cakes, cupcakes, muffins, and cookies, it’s not often seen in yeast bread…until now. Adding in just a cup of sour cream to our bread really helps to get the perfect layer of richness, flavor, soft texture, and fabulous crumb we all want when we think of homemade bread. I mean, these photos totally speak for themselves, look at those beautiful shots! To make it even more incredible, this simple homemade bread recipe is actually very beginner-friendly. So even novice bread makers can enjoy a wonderful loaf of bread.

Sour Cream Bread Ingredients

-Yeast: We will need a tablespoon of yeast to get the perfect rise out of our bread. For reference, a packet of instant yeast usually contains about 2 1/4 teaspoons in each and there are 3 teaspoons per tablespoon, so about 2 packets will do it.

-Warm water: We need 1/4 cup of warm water to help activate the yeast. Make sure the water isn’t too hot as that will kill the yeast and too cold won’t do much good either. A good rule of thumb is to have the water about 110 degrees F.

-Sugar: Sugar helps to feed the yeast and get it growing well. We need 2 tablespoons of sugar to keep our yeast well-fed.

-Sour cream: Our bread’s namesake and the “not so secret” ingredient is one cup of sour cream in the mix.

-Egg: Eggs help to both leaven as well as bind together batters and doughs. We need 1 egg to help our bread turn out perfectly.

-Oil: We want 2 tablespoons of vegetable oil to help give us some much-needed fats for creating the perfect loaf.

-Flour: You’ll need to use 3-3.5 cups of all-purpose flour or bread flour as the gluten-filled base of the bread. The difference is that bread flour has a higher protein content which changes the flavor slightly and the total amount of flour needed will vary as directed.

-Salt: We need 1 teaspoon of salt to help enhance the flavors in this bread recipe and make it taste incredible.

How to Make Sour Cream Bread

In a mixing bowl, combine the yeast, warm water, and sugar. Stir once, gently, and then allow the yeast to proof until the mixture is nice and foamy.

Heat your sour cream in another bowl in the microwave for 30 seconds.

Add the sour cream to the yeast mixture along with the egg and vegetable oil. Mix for 1 minute before adding in the flour and salt.

Mix until the dough comes together. I like it when I have about a quarter-sized amount of dough sticking to the very bottom. If your dough looks a tad bit too dry, add in 1 tablespoon of warm water. Once you’ve got a good consistency going, mix the dough on low for about 6-7 minutes, or knead by hand for 10 minutes. Properly kneading the bread is important for getting a good texture with your homemade bread.

Once the dough has finished kneading, cover and let rise in a warm place for about an hour until doubled in size.

Punch down the dough and then knead again several times.

Shape your dough, I like to roll mine and then tuck the ends under. Place into a greased bread loaf pan. Place the dough back in the warm spot and let it rise again for another 30-45 minutes.

Preheat your oven to 350 degrees F and bake the dough for about 30-35 minutes until the top is golden brown.

Let cool before slicing. Enjoy!

Sour Cream Bread

Sour Cream Bread made with flour, yeast, oil and egg, and sour cream of course! Soft, chewy white bread recipe with great flavor and delicious texture, perfect with butter & jam!

5 from 9 votes

Print Pin Rate

Course: bread

Cuisine: American

Keyword: Sour Cream Bread

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Rise Time: 1 hour hour

Total Time: 1 hour hour 55 minutes minutes

Servings: 12

Calories: 320kcal

Author: Jessica & Nellie

Ingredients

• 1 TBSP yeast
• 1/4 cup very warm water
• 2 TBSP sugar
• 1 cup sour cream
• 1 egg
• 2 TBSP vegetable oil
• 3- 3.5 cups all-purpose or bread flour
• 1 tsp salt

Instructions

• Combine yeast, warm water & sugar in mixing bowl. Stir gently once, then let sit until yeast has proofed & mixture is foamy.
• Heat sour cream in microwave for 30 seconds. Add to yeast mixture, along with the egg and vegetable oil. Mix for about 1 minute before adding in flour and salt and then mixing until dough comes together.  I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add 1 TBSP warm water. Once you’ve achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand about 10 minutes.) Proper kneading is critical to great textured homemade bread!
• Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size.
• Punch dough down and knead several times. Shape dough (I like to roll mine, then tuck the ends under) and place in a greased bread loaf pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.
• Preheat the oven to 350 degrees F. Bake dough for about 30-35 minutes, until top is golden brown & internal temp in the center of the loaf registers 200°F. Let cool and slice.

Nutrition

Calories: 320kcal | Carbohydrates: 55g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 216mg | Potassium: 114mg | Fiber: 2g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg

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Why does the amount of flour vary?

The amount of flour will vary based on many different things including (but not limited to) how you measure flour, the weather outside, the humidity inside, and the elevation. You can make the same bread recipe several times and the amount of flour can vary each time based on these things, so it’s important to add flour in slowly until the dough comes together so that you don’t over-do it by adding it all in at once. Thankfully this bread recipe is pretty forgiving and adding in a little water can help get you back on the right track if that’s the case.

How to know if the bread is done

Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.

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Sour Cream Bread made with flour, yeast, oil and egg, and sour cream of course! Soft, chewy white bread recipe with great flavor and delicious texture, perfect with butter & jam!