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Farmer-Style Sour Cream Bread - e-w

Source of Recipe

"Grandma's Best-Loved Recipes"
Farmer-Style Sour Cream Bread
WW Points
Diabetic Exchanges
Serves: 8

1 cup sour cream -- at room temperature
3 tbsp. water
2 1/2 cups all-purpose flour (up to 3 cups), divided
1 pkg. active dry yeast
2 tbsp. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
vegetable oil or nonstick cooking spray
1 tbsp. poppy or sesame seeds

Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120ºF. to 130ºF. DO NOT BOIL.

Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Knead 5 minutes or until smooth and elastic, gradually adding remaining flour to prevent sticking, if necessary.

Grease large baking sheet. Shape dough into ball; place on prepared sheet. Flatten into 8-in. circle. Brush with oil. Sprinkle with poppy seeds. Invert large bowl over dough and let rise in warm place 1 hour or until doubled in bulk.
Preheat oven to 350ºF. Bake 22 to 27 minutes or until golden brown. Remove immediately from baking sheet. Cool completely on wire rack.

Per Serving 76 Calories; 6g Fat (69.7% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 455mg Sodium. ++++ Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates ++++ WWP: 2