Sour Cream Bread

Loaves of Sour Cream Bread

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:, which modified it from James Beard’s Sour Cream Bread from Beard on Bread.

Sour Cream Bread (by James Beard and

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


-Kloé Sundberg

2 responses to “Sour Cream Bread

  1. It looks DELICIOUS, Kloe! How fun for you to have your own kitchen blog! I’ll look forward to reading your posts and the new recipe ideas that you have!
    Love to you, friend!

  2. This is good stuff. I can vouch for it….because I was one of the mouths at the dinner table! (thanks, Klo Jo 😉

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