One of my friends came up to me the other day and said they had made sour cream bread. I suddenly really wanted to make it! I had not made it in a very long time, and it is so good! This morning I woke up and decided today was the day to make it. Here are the results and recipe.
Please note that I found the sour cream bread recipe from: http://www.thefreshloaf.com/node/6310/james-beard039s-sour-cream-bread, which modified it from James Beard’s Sour Cream Bread from Beard on Bread.
Sour Cream Bread (by James Beard and thefreshloaf.com)
1 pkg. active dry yeast
3 tablespoons sugar
1/4 cup warm water (100F-115F)
2 cups sour cream, at room temperature
~ 1/3 cup minced onion
~ 3 tablespoons minced fresh dill
1 tablespoon salt (too much. Try a scant 2 t.)
1/4 tsp. baking soda
4 1/2 to 5 cups all-purpose flour
*I did not have minced onion so I used Lipton Onion Soup Mix. To do this you have to lessen the salt and garlic though.*
Combine yeast, water, and sugar. Let sit till foamy. Put sour cream, salt, and soda in a large bowl. Add yeast mixture, onion, and dill. Gradually mix in 4 cups of flour to make a wet, sticky dough. Dump the dough onto a moderately floured surface and continue mixing/kneading (use a dough scraper) for at least 10 minutes, adding flour as necessary, to make a workable, less sticky dough. Shape into a ball, and place in an oiled bowl. Cover and let rise in a warm spot till doubled.
Turn dough onto a lightly floured surface and divide into 2 loaves. Shape into loaves and put into greased loaf pans. Cover and let rise again.
Heat oven to 375F. Bake for 30-35 minutes. Remove from pans immediately to cool on racks