Moist Sour Cream White Bread
It's easy to get a deliciously moist white bread with a lot of flavor with this recipe for sour cream bread.
- Serves: 10 persons
- 1cup water (95 F to 110 F)
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1Tbsp sugar
- 1tsp salt
- ½cup sour cream
- 1Tbsp canola oil
- 3cups bread flour
Step 1In a large bowl, mix warm water and yeast . With a wooden spoon, stir in the sugar, salt, sour cream, and canola oil. Add 2 cups of flour and stir until well combined.
Step 2Add enough of the remaining 1 cup flour to make a dough that holds together and follow the spoon around the bowl.
Step 3Turn dough out onto a lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch.
Step 4Place dough in a medium greased bowl. Turn dough over in a bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Step 5Punch down dough in the bowl.
Step 6Turn dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread.
Step 7Shape dough into a loaf.
Step 8Place the loaf in greased 9 X 5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size. Meanwhile, position a rack in the center of the oven and heat to 375 F. Brush the loaf with egg white if a glossy crust is desired.
Step 9Bake for 45 minutes or until bread is golden brown and sounds hollow when the top is tapped. Remove bread from the pan and let cool on a wire rack before slicing.