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!
- 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
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.
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