September 29, 2011

Sour Cream White Bread

Normally I have a picture of a whole loaf to share with you, but within 2 hours of making this bread it is as you see it, 2/3rds eaten.

This bread, adapted from a recipe at "Taste Of Home Magazine" online, has a sourdough taste without the effort of real sourdough. I wouldn't make it at claim it was real sourdough, but it's a quick way to get a similar taste. My whole family really enjoyed it, and it made a nice big loaf.

As a note, I should let you know that this dough took a very long time to rise. It could be due to the cool weather we were having, or the temperature of the dough. But be aware it took me 4 hours to get a decent rise.

Sour Cream White Bread
adapted from Taste Of Home online
makes 1 loaf

1 cup very warm water
2 tablespoons white vinegar
1/2 cup sour cream
2 tablespoon honey
2 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
5 to 6 cups bread flour

In a large bowl, combine the water, vinegar, sour cream and honey and yeast. Whisk until frothy.

Add the salt and whisk.

Mix in the flour, one cup at a time until you have a non sticky, shaggy mass. It may take 5 cups, it may take 6 or more cups.
Turn out onto a kneading surface and knead for 15 minutes, resting at intervals to give your arms a break.

When the dough is soft, smooth and elastic (adding more water sparingly if need be), grease your bowl and return the dough ball to it, covering to coat.

Cover and let rise until doubled 1 1/2 hours to 4 hours.

When doubled, degas and turn out onto your kneading surface. Let rest 10 minutes.

Grease a 9x5" loaf pan. Shape the dough into a log roll and place into pan. Let rise about 45 minutes.

Preheat oven to 400 while dough is rising. When dough is ready, place in oven and bake for 45 minutes, checking after 30 minutes to see if bread is darkening too quickly. Reduce oven temperature if your crust is getting too dark for your liking.

Remove from oven and let cool.

This, and other tasty yeasty good things can be found at yeastpostting!

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