Saturday, May 10, 2008

Sour Cream Bread

Yes, it tastes as good as it sounds. I first read this recipe on Ohiomom's blog Cooking in Cleveland. The bread sounded so good. How could it not taste great? I mean, it has two cups of sour cream in it! Yum! And finally, last night, I made it. It's a wonderfully tender & moist bread. Here's the recipe:

Sour Cream Bread
Adapted from James Beard

1 pkg. yeast
3 Tbsp. sugar
1/4 cup warm water
2 cups sour cream, room temperature
1 Tbsp. salt (I used only 1 tsp.)
1/4 tsp. baking soda
4 cups bread flour
4 tsp. vital wheat gluten

Combine yeast, sugar and water and proof for 5 minutes. Blend sour cream with salt and baking soda and add to yeast mixture. Combine flour and wheat gluten and add, one cup at a time, to mixture. Turn out on floured board and knead for 10 minutes.

Place in a buttered bowl, cover and let rise in a warm place till double in bulk, 1-1 1/2 hours.

Punch dough down, turn onto a lightly floured board and knead for about 2 minutes. Form into two smaller loaves or one large free form loaf. Smaller loaves may be placed in loaf pans. Cover and let rise in warm place for an additional hour or until double in bulk.

Preheat oven to 375 degrees.

Mist dough lightly with water, cut 1/2 inch deep slashes on top and bake for 30-35 minutes or until bread sounds hollow when tapped on top and bottom.

*My notes: I used 2 cups King Arthur White Whole Wheat Flour & 2 cups all purpose flour. I also mixed everything up in my food processor. After mixing all the ingredients into a rough, shaggy dough in the FP, I let it rest (autolyse) for 20 minutes before finishing the kneading in the processor.

1 comment:

OhioMom said...

I am glad you enjoyed the bread, it is the food critic's all time favorite :)