Wednesday, August 6, 2008

Sour Cream Bread

In my quest for foods I could swallow without mastication, I concluded I needed bread to go with my soups. Soft, warm, delectable bread. This one made the grade on all counts.


1/2 cup hot water
1-1/2 cup sour cream, at room temperature
6 tsp yeast

4 cups flour
4-1/2 tsp sugar
1 tsp salt
1/2 tsp baking soda

Combine the water and sour cream, and add the yeast. Add all other ingredients in order (stir in, if by hand, pour in bread machine pan otherwise). Mix about 15 minutes, let the dough rise until doubled in size, punch down and put into two 8x4 loaf pans. Let the loaves rise again, then bake at 350 for 25 to 28 minutes, or until they reach the desired level of darkness.
This bread makes excellent sandwiches, or so I am told. It has a nice flavor, and my dearly beloved enjoyed it as toast this morning with his eggs. And it stayed nice and warm in my bread cozy. No one was laughing at my creation last night!


Paula said...

You've put your cozy to work! It looks great, as does your bread. I don't think I've ever had sour cream bread before. Does it have a tang to it? I'd like a couple slices please, along with a serving of your cream of chicken soup!

Kirsty Girl said...

I am intrigued by sour cream bread. It must be a little tangy like paula mentioned.
Does the recipe work well halved?

Marjie said...

Sour cream bread is a little tangy, not nearly as sour as sourdough bread. Without the baking soda it's a much denser loaf.

Kirsty Girl, the recipe would work very well halved. I cook for so many people that one loaf isn't enough!