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: 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

Enjoy!

-Kloé Sundberg