Sour Cream Bread

A loaf of bread you can’t buy in the stores

Sour cream bread

Fresh out of the oven after baking on an Easter Sunday, this recipe yields two scrumptious loaves of sour cream bread. Let it cool, and have a slice with butter. Life doesn’t get better than that.

If you are in the mood for a loaf of bread with a tangy taste similar to sourdough, and not quite as heavy, or as ‘sour,’ try this sour cream loaf at home. It also takes a lot less time, and is less complex than making sourdough bread. We have, on occasion, mixed a bit of plain yogurt as part of the 500 mL of sour cream. It turns out terrific each time.

The loaf rises to a very light texture. Give it enough time in each rising. Make sour cream bread before a party, to fill the house with the aroma of a bakery, and fill your guests’ imagination and appetite for this exotic, light loaf with the exquisitely different taste.

Ingredients

  • Start two to three hours before serving;
  • This recipe will make two loaves of bread.
Ingredient Quantity
Active dry yeast 1 pkg
Granulated sugar 15 mL (1 tsp)
Warm water (40°C to 45°C) 60 mL (¼ cup)
Sour cream (room temperature) 500 mL ( 1 tub)
Baking soda 4 mL (¼ tsp)
Salt Small dash (to taste)
Sugar and/or sugar substitute 30 mL ( 2 tbsp)
Flour 1,250 mL (4½ to 5 cups)

Preparation

  1. Combine yeast, sugar and warm (not hot) water in a medium size (half-litre) container, and allow the yeast to proof (rise), about 10 to 15 minutes. We sometimes put the container in the sink on a layer of medium warm water;
  2. Stir the sour cream, dash of salt and baking soda in a mixing bowl (or electric mixer bowl) and stir;
  3. When the yeast has at least doubled in size, and has a frothy top, add to the mixing bowl and stir well;
  4. Add the flour, one cup at a time and stir, or allow to mix well, if you are using an electric mixer;
  5. The dough should be moist and a little sticky when it comes out of the mixing bowl. Turn out onto a floured board;
  6. Use a flat knife, or a baker’s scraper to assist while folding the dough for about ten minutes. Add flour to the dough and the kneading board to minimize sticking. Use the knife or scraper to lift the dough;
  7. Butter a large mixing bowl, and shape the dough into a ball, placing it into the mixing bowl. Cover with cling wrap and put it into a moist and warm area to allow the dough to rise. We use the kitchen sink, with a layer of very warm water at the bottom, and covered with the kneading board. Allow the dough to double in bulk;
  8. Punch the dough down, turn it out onto the floured kneading board and knead for a few minutes. Divide the dough into two equal parts;
  9. Butter two standard 9 x 5 x 3 inch baking pans (ours are glass), and fit the dough into the pans. Return the the warm and moist-air place (covered kitchen sink with a layer of warm water in our case) and allow the loaves to rise in the baking pans;
  10. Pre-heat the oven to 190°C (375°F). Bake for 30 to 35 minutes. The loaves should sound hollow when tapped on the top crust. After baking, turn out on a wire rack, and allow the loaves to cool;
  11. Slice and enjoy. The bread can be refrigerated or frozen to extend or preserve freshness, and then re-warmed briefly in an oven before serving.