Ingrédients pour Sour Cream Bread
- Water: Not used in this recipe; 1 cup warm milk is specified.
- 1 cup sour cream
- 4 cups all-purpose flour
- Brown Sugar: Not used in this recipe; granulated sugar is specified.
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1 tablespoon + 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
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Comment préparer Sour Cream Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine 1 cup warm milk (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together 1/2 cup (1 stick) unsalted butter, melted, 1 cup sour cream, 1 large egg, and 1 teaspoon salt.
- In a large bowl, combine 4 cups all-purpose flour and 1/4 cup sugar. Gradually add the yeast mixture and the wet ingredients, mixing until just combined.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in the prepared loaf pan.
- Cover and let rise for another 30-45 minutes, or until almost doubled.
- Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
16g
Fat
25g
Carbs
16g
