Sour Cream Bread
Sour Cream Bread is an moderately easy dinner. Made with 1 pkg. dry yeast, 3 tbsp. sugar, 1/4 c. warm water, 1 (16 oz.) carton commercial sour cream and 1 tbsp. salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Dissolve yeast and sugar in warm water in small mixing bowl; let stand 5 minutes.
Combine sour cream, salt and soda in a large mixing bowl; add yeast mixture, mixing well.
Gradually add flour and mix well.
Turn dough out on a lightly floured surface and knead 1 to 2 minutes or until smooth and elastic.
Shape into a ball; place in a greased bowl, turning to grease top.
Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down and divide in half.
Place each half in greased 9 x 5 x 3-inch loaf pan.
Cover and let rise until doubled in bulk (about 1 hour).
Bake at 375Β° for 35 to 40 minutes.
Yields 2 loaves.
(I make rolls from dough instead of bread.)
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